Räucherlachs mit Ofenkartoffeln und Dill-Schmand

Zubereitung

1. Heat the oven to 200 °C, prick the potatoes and bake them for 40 minutes.
2. Boil the egg for 9 minutes, cool it and cut into quarters.
3. Mix the sour cream with chopped dill, salt and pepper and slice the cucumber.
4. Cut the potatoes open, fill with the dill cream and serve with the smoked salmon, egg and cucumber.