Alpine Chests
4 servings
30 minutes
Alpine chests are a refined dish of Austrian cuisine that combines the tenderness of potatoes with the sophistication of lightly salted salmon. Their name transports us to cozy mountain cabins where the warmth of the hearth mingles with the aromas of fresh ingredients. Melted cheese adds depth to the flavor, while sweet pepper brings a light freshness and spiciness. After baking, the potato becomes soft, and the filling absorbs its warmth, creating a harmonious blend of textures. Dill completes the picture by adding a special note of freshness to the dish. Alpine chests can be served as a standalone dish or as an appetizer on a festive table, surprising guests with their refined taste and beautiful presentation.
1
Finely chop the red fish and pepper, add cheese. Salt and mix. Boil the potatoes in their skins, cool, peel, and cut in half. Remove the flesh from each half and fill with the stuffing.
- Lightly salted salmon: 150 g
- Sweet pepper: 1 piece
- Grated cheese: 150 g
- Potato: 2 kg
- Dill: 1 bunch
2
Fold the halves and secure with skewers.
3
Place on a baking sheet, bake at 180 degrees for 20 minutes.
4
Sprinkle the finished dish with dill.