Potato salad with smoked salmon

Name: potato salad with smoked salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 1 kg red skinned potato; 250 g frozen garden peas; 4 medium sized egg; 15 g fresh dill; 2 el low fat quark; 2 el mayonnaise; 2 el capers; 2 el White wine vinegar; 60 g arugula; 250 g hot smoked salmon pieces

Potato salad with garden peas, eggs, warm smoked salmon, rucola, eggs, dill, low-fat curd mayonnaise, white wine vinegar and capers.

Ingredients

Kitchen Stuff

4 large glass jar or jug bottle (750 ml)

Directions

Cut the potatoes into pieces of 2 cm and cook in 10 min. Until al dente. Cook the garden peas for the last 2 minutes.
Drain and let cool on a large, flat dish.
Meanwhile, boil the eggs hard in 8 minutes. Let them scare, peel them and cut roughly.
Cut the dill finely and mix in a bowl with the cottage cheese, mayonnaise, capers and vinegar.
Put the potatoes, peas and eggs through and season with salt and pepper.
Divide half of the potato salad over the bottom of the pots. Distribute the rocket over it.
Divide the fish into large pieces and lay on the lettuce. Put the potato salad and arugula on top.
Garnish with the dill. Close the pots and store in the refrigerator.