Belle de Fontenay Crispy Potatoes with Chive Cream, Smoked Salmon and Salmon Roe
INGREDIENTS Serves 8
12 slices of Sarrade Smoked Salmon
1.2kg of Belle de Fontenay potatoes
3dl single cream
1 bunch of chives
Freshly ground pepper
100g salmon roe
For the crispy potatoes, peel and grate the potatoes. Season them with salt and pepper and press gently.
Create the galettes using 7/8cm stainless steel cutting rings. Cook the galettes in a hot pan with the butter. Brown them well, turning halfway through. Once cooked, press the galettes between two paper towels.
Finely chop the chives and whip the very cold cream. Add the chopped chives and season with salt and pepper.
Reheat the potato galettes for 10 minutes at 180°C so that they are very crispy on the outside and soft on the inside.
Cut the slices of Sarrade Smoked Salmon in two and wrap them around the galettes.
Place a generous spoonful of the chive cream onto the top with a quenelle of salmon roe.
To finish, decorate with one or two pinches of chives and serve immediately.