- 220 g yogurt
- 2 g white pepper
- 200 g cream cheese, full fat
- 15 ml olive oil
- 1 × potatoes
- 50 g fresh mixed herbs (e.g., parsley, dill, cress, and basil)
- 3 g table salt
- 1 × slice smoked salmon
Wash and drain the herbs. Next, remove the stems and finely puree the leaves with the remaining ingredients using a hand-held blender.
Season and spice up more with fine-grained salt and white pepper, if necessary.
Pour the mixture through a fine sieve. Pour into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
Wash the potatoes and pierce them 1-2 times on all sides with a toothpick or pointed fork.
Wrap the potatoes individually in aluminum foil and bake in the oven for 40-45 minutes at 220 °C top and bottom heat. Once the potatoes are soft, take out of the oven and cut the foil crosswise.
Serve immediately with the smoked salmon and herbal cream cheese dip.
Prepare the cream cheese the day before and always serve fresh from the Whipper!