Recipe: Potatoes and smoked trout roe

1 In a large saucepan pour 3 liters (3.2 qt) of water then your potatoes just rubbed with a cloth, some coarse salt and your seaweed.

2 Cook for about twenty minutes (insert a knife to check the cooking)

3 In the meantime peel your cucumber and slice it into fairly thick slices about 1/2cm then cover with film and set aside.

4 Your potatoes are cooked, put them under cold water to cool then slice them to the same thickness as your cucumber, pour a drizzle of olive oil and grind some pepper then cover with film.

5 Plating
On a nice round plate arrange your potato slices, on each one with a small spoon make a small heap of horseradish, then place your cucumber slices on top, place 1 grain of Guérande salt on top.
With a small spoon top each set with your trout roe, pour just a drizzle of lemon and sprinkle with sprigs of dill.
This starter is eaten in one go, in your mouth as you bite the 3 flavors mixed together marry wonderfully.