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

Temps de
préparation 30 minutes
Temps de
cuisson 10 minutes
Niveau de
difficulté Difficulty: +
Dish type Starter
Cuisine type Gastronomic, Smoked salmon
Portions 8

Ingrédients

  • 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
Imprimer la recette

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