Preparation (about 40 min):
Clean the potatoes, dry them, wrap them in the matte side of aluminum foil and bake in a heated oven at 180 degrees for 45 min.
Clean apples, cut out core, divide into wedges. Peel onion and cut into rings. Clean spring onions, cut into rolls. Cut anchovy fillets and dill.
Cut off anchovy fillets and dill. Dice pickles. Cut the matie fillet into pieces, mix with all the above ingredients, add balsamic vinegar, olive oil, juice of one lemon, season with pepper and leave for about 30 minutes.
Peel garlic clove, press finely. Chop cress, mix well with sour cream yogurt, season with salt and pepper.
Make a cross cut in the potatoes, press on with both thumbs, form the yogurt dip over it, pile salmon caviar on top, arrange on small plate. Arrange matie salad in a baking dish, garnish with stem capers. Chop radish cress and sprinkle on top.
520 Kcal – 31g fat – 28 g egg white – 32 g carbohydrates – 2, 5 Be
Tip: Use regular or light yogurt as needed!
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