
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
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.






