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Croustillant "Belle de Fontenay" à la crème de ciboulette, saumon fumé et œufs de saumon

CRISP “BELLE DE FONTENAY” WITH CHIVE CREAM, SMOKED SALMON AND EGGS

Preparation
time 30 minutes
Cooking
time 10 minutes
Difficulty
level Difficulty: +
Dish type Starter
Cuisine type Gastronomic, Smoked salmon
Portions 8

Ingredients

  • 12 slices smoked salmon
  • 1.2 kg "Belle de Fontenay" potatoes
  • 3 dl whipping cream
  • 1 bunch of chives
  • 40 g butter
  • Fine salt
  • Freshly ground pepper
  • 100 g salmon roe
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Instructions

Preparation

  • For the crispiness, peel and grate the potatoes. Season with salt and pepper and then press lightly.
  • Shape into patties using 7/8 cm diameter stainless steel circles. Cook them crisp in a hot frying pan with the butter. Brown them well and turn them over halfway through cooking. At the end of this process, blot them between 2 sheets of kitchen paper.
  • Finely chop the chives and whisk together the very cold cream. Add the chopped chives and season with salt and pepper.
  • Reheat the potato cakes for 10 minutes at 180°C until crisp on the outside and soft on the inside.
  • Halve the slices of smoked salmon and wrap them around the patties.
  • Place a generous spoonful of chive cream on top and a quenelle of salmon roe.
  • To finish, garnish with 2 tips of chives. Serve immediately
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