for 4 person

Dressing

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

Potatoes

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

Salad

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 slice	pumpernickel, crumbled
a little	sea salt

Bowl

4	eggs
200 g	smoked salmon, roughly torn

How it's done

Dressing

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

Potatoes

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.

Salad

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.

Bowl

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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