Family Best Time >> Food

Millefeuille of smoked salmon with roseval potatoes


Ingredients:4 people
  • roseval potatoes
    4 large
  • smoked salmon
    200 g
  • tarama
    4 tablespoons
  • Heavy cream
    2 tablespoons
  • Chum salmon roe
    1 tablespoon
  • dill
    4 sprigs
  • fleur de sel
    1 teaspoon
  • white pepper
    QS


Preparation:
  • Preparation time:30 minutes
  • Cooking time:30 minutes


Wash the potatoes and cook them skin on in boiling salted water for 25-30 minutes. Drain them, refresh them under cold water, peel them and let them cool completely.

Cut the cold potatoes into thick slices horizontally. Remove the slice from the base to ensure the stability of the potatoes on the plate. Cut the smoked salmon into strips. Spread a layer of tarama on each slice, top with strips of salmon, a little cream and salmon eggs.

Layer the slices to reconstitute each potato, barely salt, pepper, garnish with sprigs of dill and refrigerate until ready to serve.

Accompany with a lamb's lettuce.