This is a recipe from an old France Cuisine et Vins (the special sweet) wait! I look at the date ………………………………. February 1998! the photo of the dish I tried a lot, I made it there for a while that one too but since it’s Christmas time I give it because the ingredients are not the most economical

ingredients

4 people

Preparation time: 30 min

Cooking: 30 min

4 large Rosevale (impossible to find so I took a small bag) or any other potato with firm flesh pink but it’s prettier!

200 gr of smoked salmon or smoked trout, cut into strips

1 jar of salmon eggs and trout

a small pot of double cream

a pot Tarama

dill sprigs (optional for decoration)

pepper

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

Cut the cold potatoes into thick slices in the direction of the length or the width direction if they are small. Remove the part of the basis for the potatoes are stable.

On each slice of potato spread a little tarama and salmon, and finally a little cream and pepper.

Overlap the slices to reconstruct the potatoes and garnish with salmon roe and dill

Photo_634

Photo_631

I doubled the recipe because we were more than four and then I found that small Rosevale, it was very good!