Baked Potatoes with Salmon Cream

Try this delicious cake recipe:

Mix cream cheese, curd cheese and crème fraîche in a baking bowl with a fork until well blended. If the mixture is too stiff, incorporate a tiny bit of milk. Season with salt, pepper and juice of one lemon (be careful with salt as the smoked salmon is salty). Peel and chop the shallots and add them as well. Grind the smoked salmon to a puree with a blender and stir into the cheese mixture.

Rinse the dill in the bunch, rub dry in kitchen paper, chop finely and fold into the salmon cream.

Baked potatoes: on the baking sheet lined with parchment paper, lay out the four tablespoons of salt so that they make four bases for the potatoes.

Place the potatoes on the tray, brush with softened butter and cook in the oven at 225 °C for about 40 to 60 minutes. Halfway through cooking, pierce the top of the potatoes with a fork to allow them to steam out. Cut the finished potatoes lengthwise and press the sides smooth so that the steam escapes completely.

Place the potatoes on plates and top each with a unit of salmon cream. As a garnish, roll the salmon strips into rosettes and stick a sprig of dill in the center.

Cream puffs: In a saucepan, bring water, butter and salt to a boil. Pour the flour into the boiling water all at once, turn down the heat, stir with a mixer to form a thick batter. gradually fold in the eggs,

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