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Ingredients for 4 portions
4 large, starchy potatoes (400-500 g each) ¼ tsp sea salt 40 g GAZİ butter 200 g Kashkaval cheese Filling for 4 potatoes with salmon
400 g GAZİ cream 1 tsp horseradish 1/2 tsp salt 1/2 tsp pepper 1/2 tsp chilli 2 red onion 300 g smoked salmon 1 bunch chives -
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Preparation
Wash the potatoes and place them in a large pot with plenty of water and 2 tablespoons of salt. Boil the water and let the potatoes cook for about 20 minutes. Place the potatoes on a baking tray and bake in a preheated oven at 200°C (top/bottom heat) for about 30-50 minutes. They should be soft and the skin should be a little loose.
Prepare the kumpir
Grate the Kashkaval cheese finely. Carefully open the potato with a fork and mash the inside. Stir in the cheese, butter and salt.
For the filling
Stir the horseradish, salt, pepper and chilli into the sour cream. Cut the onion into fine rings and chop the chives finely. Spread the sour cream over the potato and serve the kumpir with smoked salmon, onions and chives.
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