
SWEET POTATOES WITH HERB CREAM CHEESE AND SALMON
Servings
4 Persons
Difficulty
Medium
Ingredients
For the sweet potatoes with herb cream cheese and salmon3 piece sweet potatoes
Some olive oil
Some herbs such as basil, parsley and dill
200 g cream cheese
220 g yoghurt
Some salt
Some pepper
3 slice smoked salmon
Recommended Kisag products:
- SERVING SPOON
CHF 5.90
- ARTISAN CUTTING BOARD M
CHF 49.00
- SILICONE BRUSH 23 CM
CHF 6.90
- FUNNEL & SIEVE
CHF 59.00
- KISAG WHIPPER BASIC 0.5L
CHF 109.00
- KISAG WHIPPER CREATIVE 0.5L
CHF 89.00
CHF 75.00
- KISAG WHIPPER CLASSIC 0.5L
CHF 139.00
- KISAG WHIPPER THERMO 0.5L
CHF 199.00
- KISAG WHIPPER PROFESSIONAL 0.5L
CHF 149.00
Tags
Preparation:
Wash the herbs and drain. Remove the leaves and purée them with the remaining ingredients, except for the salmon, using a hand blender.
Season to taste and add white pepper and salt if necessary.
Pass the mixture through a funnel and sieve into a whipper (e.g. Kisag Professional 0.5 litre or Kisag CREATIVE 0.5 litre), pressurise the whipper with a capsule and shake vigorously approx. 8-10 times. Chill the filled whipper in the refrigerator for approx. 2 hours.
Pierce each sweet potato approx. 3 times with a fork, brush with a little olive oil and sprinkle with fleur de sel. Place the sweet potatoes in a baking dish lightly coated with olive oil and bake in the centre of a preheated oven at 220°C for approx. 45 minutes.
Pierce each sweet potato approx. 3 times with a fork, brush with a little olive oil and sprinkle with fleur de sel. Place the sweet potatoes in a baking dish lightly coated with olive oil and bake in the centre of a preheated oven at 220°C for approx. 45 minutes.
SWEET POTATOES WITH HERB CREAM CHEESE AND SALMON

You can prepare this recipe using the following products
Preparation:
Wash the herbs and drain. Remove the leaves and purée them with the remaining ingredients, except for the salmon, using a hand blender.
Season to taste and add white pepper and salt if necessary.
Pass the mixture through a funnel and sieve into a whipper (e.g. Kisag Professional 0.5 litre or Kisag CREATIVE 0.5 litre), pressurise the whipper with a capsule and shake vigorously approx. 8-10 times. Chill the filled whipper in the refrigerator for approx. 2 hours.
Pierce each sweet potato approx. 3 times with a fork, brush with a little olive oil and sprinkle with fleur de sel. Place the sweet potatoes in a baking dish lightly coated with olive oil and bake in the centre of a preheated oven at 220°C for approx. 45 minutes.
Pierce each sweet potato approx. 3 times with a fork, brush with a little olive oil and sprinkle with fleur de sel. Place the sweet potatoes in a baking dish lightly coated with olive oil and bake in the centre of a preheated oven at 220°C for approx. 45 minutes.










