Potatoes, salmon and pumpernickel bowl

Potatoes, salmon and pumpernickel bowl

Total: 45 min. | Active: 45 min.
Nutritional value / person: 527 kcal
, Fat: 34 g
, Carbohydrate: 28 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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125 g cream cheese with horseradish
2 tbsp olive oil
2 tbsp apple vinegar
3 tbsp water
¼ tsp salt


600 g new potatoes, cut in half
salted water, boiling
½ bunch dill, torn into pieces


2 tbsp apple vinegar
2 tbsp olive oil
½ tsp salt
250 g mini cucumbers, sliced lengthwise
1 bunch radish, thinly sliced
30 g cress

Crumb topping

oil for frying
2 slices pumpernickel, crumbled
a little sea salt


4 eggs
200 g smoked salmon, roughly torn
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How it's done

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Combine the cream cheese with the oil, vinegar and water, season with salt.


Cook the potatoes in boiling salted water for approx. 15 mins. until soft, drain, mix the warm potatoes with half of the dressing and the dill.


Whisk the vinegar and oil in a bowl, season with salt. Add the cucumber, radish and cress, mix.

Crumb topping

Heat the oil in a frying pan. Fry the pumpernickel for approx. 5 mins. until crispy, stirring occasionally, season with salt.


Cook the eggs in boiling water for approx. 7 mins., place briefly in cold water, peel and slice in half. Plate up the potatoes, salad, eggs and salmon in bowls, drizzle with the remainder of the dressing, sprinkle the crumb topping over the potatoes.

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