Raclette trifle with potatoes with rosemary | Kartoffelmanufaktur Pahmeyer

Ingredients

• 1 pack of Pahmeyer potatoes with rosemary (330 g each)
• 150 ml crème fraîche
• 60 g baby spinach, washed and chopped
• 6 slices of smoked salmon
• 6 slices raclette cheese, roughly diced
• a little pink pepper
• 1 pack of Pahmeyer potatoes with rosemary (á 330 g)
• 180 g colorful peppers, finely diced
• 1 clove of garlic, crushed
• 100 g Choizo (Spanish salami) or another type, cut in half
• 6 slices Manchego (Spanish cheese) or raclette cheese, roughly diced
• 2 tbsp flat-leaf parsley
• 100 g bacon, diced
• 6 slices of raclette cheese, roughly diced
• 1-2 tbsp chives, cut into small rolls