Swedish Hasselback Potatoes on Cheese and Cress Joghurt with a Cherry Tomato and Spinach Salad

Potatoes:

• 12 waxy potatoes, each approx. 100 g
• 5 tablespoons melted butter
• salt, mild chilli salt

Cheese and Cress Joghurt:

• 100 g Bergader Mini brie "mild & creamy"
• 80 ml heated vegetable stock
• 1 pinch bread seasoning (caraway, coriander, fennel)
• 200 g labneh (10%)
• 1 pot of garden cress
• ½ teaspoon lemon rind
• Mild chilli salt
• Black mill pepper

Salad:

• 200 g baby spinach
• 150 g small cherry tomatoes
• 6 mushrooms
• 1 teaspoon Dijon mustard
• 1 teapsoon sweet mustard
• 1 – 2 tablespoon mild white wine vinegar
• 50 ml lukewarm vegetable stock
• 3 tablespoons salad oil
• 1 tablespoon freshly chopped basil leaves

Step 1
Peel the potatoes and make fine slices down to just over half way, place on a baking tray, add salt, brush with butter and heat in a pre-heated over at 185°C for a good hour until golden brown. Occasionally brush with butter while baking, and season with chilli salt when done.

Step 2
To make the cheese and cress yoghurt, cut the cheese into cubes and puree with hot stock and a pinch of bread seasoning. Mix with the yoghurt, cut the cress, add it in to the mixture and season with lemon rind, chilli salt and pepper.

Step 3
To make the salad, wash the leaf spinach and leave to drain, wash the cherry tomatoes and chop them in half, and wash, prepare and slice the mushrooms. To make the marinade, stir the mustard together with the vinegar, stock and oil and add chilli salt. Drench the spinach leaves, cherry tomatoes and mushroom slices in the marinade and season with basil.

How to serve:
Serve the potatoes on warm place surrounded by a generous trickle of cheese dip, arranging the salad on the side.

Drinks recommendation:
The perfect addition to this dish: a pungent dry white wine with low acidity that bursts into a wide array of aromas when it hits the gum, for example a Traminer from South Tyrol.