Potato wrap with cheese
Crispy potato base, melted cheese, fresh herb cream and smoked salmon – a simple combination that works perfectly. The potato wrap is great as a quick lunch, dinner or fancy treat and you can fill it a little differently each time depending on what you're craving.
Ingredients · Servings 4
- Base:
- 200 g grated cheese
- 2-3 potatoes
- Filling:
- 200 g cream cheese with herbs
- 150-200 g smoked salmon
- 1-2 teaspoons basil pesto
- fresh leaf salad
Method · 35 min
- Preheat the oven to 180 °C and line a baking sheet with baking paper.
- Spread most of the grated cheese evenly on the baking paper in the shape of a rectangle.
- Peel, wash and slice the potatoes very thinly using a mandolin. Arrange them on top of the cheese, slightly overlapping to create a continuous layer. Sprinkle with the remaining cheese.
- Place in a preheated oven and bake for approximately 20–25 minutes at 180°C, until the potatoes are soft and the cheese is nicely browned.
- Let the baked base cool slightly for a few minutes to firm up a bit. Then carefully turn it over with the potato side down and the cheese side up.
- Mix the cream cheese with the basil pesto and spread the mixture over the entire base. Sprinkle with fresh leaf lettuce and top with slices of smoked salmon. Finally, roll up the entire wrap tightly and serve immediately.
