preparation

First the potatoes are washed so that the peel can be eaten later. They are then cooked in a pot for about 15-20 minutes. To prevent them from disintegrating during cooking, you should use a waxy variety.

Prepare an oven dish with baking paper and place the potatoes that have been briefly rinsed under cold water on it. Use a spoon to mash the cooked potatoes a little so that they “burst” slightly. Add a generous pinch of salt, pepper, a generous dash of olive oil and a small knob of butter on each potato. Spread thyme or rosemary over it and put the dish in the preheated oven at 200°C (top and bottom heat).

In the meantime prepare the dip and the fish. To do this, mix the yoghurt with a pinch of salt, pepper, a splash of olive oil (if necessary, also with half a pressed garlic clove) and freshly chopped chives. Season with a little apple cider vinegar and lemon juice. Cut the fish into smaller strips, wash the spinach and drain well.

After about 15 minutes in the oven, the potatoes are golden, slightly crispy and can be served. Top with spinach, some yoghurt dip and the salmon trout - garnish with plenty of dip and enjoy!