Composition / ingredients
Cooking method
1. Wash the potatoes thoroughly, dry them with paper towels, make a couple of punctures in several places, wrap them in foil (each tuber separately), bake in the oven preheated to 180 degrees for 45-50 minutes.
2. While the potatoes are baking, wash the dill, dry it, chop it very finely with a knife. Salmon is also crushed with a knife.
3. Put sour cream in a bowl, add fish and dill to it, season with a mixture of ground peppers, mix. We will not salt the sauce, since the salmon is salty.
4. Remove the potatoes from the oven, unfold the foil, remove the upper part of the peel.
5. Lightly knead the potato pulp with a fork and spread a small piece of butter on it.
6. When the butter is completely melted, we spread the prepared sauce on the potatoes and immediately serve it on the table.
Well, you can try)
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Minced salmon - 130 kcal/100g
- Smoked salmon - 162 kcal/100g
- Grilled salmon - 283 kcal/100g
- Fresh salmon - 201 kcal/100g
- Salted salmon - 269 kcal/100g
- Salmon saute - 379 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Ground pepper mixture - 255 kcal/100g
