It's that easy to conjure up this full, fresh dish.
Ingredients
- 220 gyogurt
- 2 gwhite pepper
- 200 gcream cheese, full fat
- 15 mlolive oil
- 1 ×potatoes
- 50 gfresh mixed herbs (e.g., parsley, dill, cress, and basil)
- 3 gtable salt
- 1 ×slice smoked salmon
1
Wash and drain the herbs. Next, remove the stems and finely puree the leaves with the remaining ingredients using a hand-held blender. Season and spice up more with fine-grained salt and white pepper, if necessary.
2
Pour the mixture through a fine sieve. Pour into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
3
Wash the potatoes and pierce them 1-2 times on all sides with a toothpick or pointed fork. Wrap the potatoes individually in aluminum foil and bake in the oven for 40-45 minutes at 220 °C top and bottom heat. Once the potatoes are soft, take out of the oven and cut the foil crosswise.
Serve immediately with the smoked salmon and herbal cream cheese dip.
