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.
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