SENF - BECHAMEL  KARTOFFELN  mit  RÄUCHERLACHS

Mustard Bechamel potatoes with Soked Salmon

1 kg small potatoes
1 tbsp. butter
1 tbsp. flour
250 ml soup
200 ml milk
100 ml cream
2-3 tsp. mustard
1/2 bunch of dill
300 g smoked salmon (diced)
salt pepper

 

 

Boil potatoes in salted water. Heat the butter in a pot and sweat the flour. Add soup, milk, cream and stir. Simmer for 5 minutes
and season with mustard, salt and pepper. Warm up. Peel potatoes, halve them and add into the hot sauce. Wash dill and cut finely.
serve potatoes and sprinkle with salmon cubes and dill.

 

   
     
 

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