Herb Potatoes with Stremel Salmon

Brush the potatoes thoroughly under running tap water. Cook in lightly salted tap water for about 20 minutes until fork-tender. Mix the sour cream with the sour whipped cream, season lightly with salt and season with pepper. Drain the potatoes, cut into quarters and pour the whipped cream over them on the spot, shake gently.

Clean the spring onions, rinse and chop diagonally into fine rings, rinse and finely chop the dill, sprinkle both over the potatoes. Offer the warm herb potatoes with freshly smoked fish.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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