Recipe: Mashed Potatoes from Ré and Smoked Salmon Roe

1 Pour water into your steamer with a large pinch of sea salt, add your seaweed then place your potatoes lightly pricked in the upper part, check the cooking for about twenty minutes and verify the doneness with the tip of a knife.

2 Peel the warm potatoes, then place them on your work surface, carefully mash them with a fork, season with salt (lightly), freshly ground pepper then with butter pieces and sprinkle your lemon thyme leaves, mash while mixing the ingredients well then transfer to a saucepan and cover.

3 Remove and open your salmon roe tin 15 minutes before.

4 Then place the saucepan over heat and with a wooden spatula gently reheat your mashed potatoes, taste to check the seasoning, then place 4 tall ring molds in your warm plates, unmold and make a small indent in each one and quickly spread your salmon roe over each, then add a few drops of combava or lime juice on top and serve immediately.
When you taste the first spoonful you will understand that nothing is better than simplicity.
*For fresh or dried seaweed I recommend this exceptional company Francehaliotis which cultivates certified organic seaweed in North Finistère with Ecovert certification.
Do not hesitate to contact them on my behalf contact@francehaliotis.com