Recipe: Potatoes and smoked trout roe

Name: Pommes de terre et oeufs de truite fumés
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 6 portions
Ingredients: 3 Pommes de terre moyennes nouvelles de Ré ou de Noirmoutier1 petit concombre primeur (de jardin si possible)70 g d'oeufs de truite fumés bio ou artisanauxsel fin de merun peu d'algues fraîches ou séchées2 cuillers a soupe de Raifort1 jus de citron jaune(non traité)quelques brins d'aneth.

By chef patrick ★ ★ ★ ★ ★ 3.9/5 (11 reviews) Starters

Prep 30 min

Cook 20 min

Rest 1h

Total 1h50

Servings 6 serv.

Ingredients for 6 servings

3 medium new potatoes from Ré or Noirmoutier
1 small early cucumber (from the garden if possible)
70 g of organic or artisanal smoked trout roe
fine sea salt
some fresh or dried seaweed
2 tablespoons of Horseradish
1 juice of yellow lemon (untreated)
a few sprigs of dill.

Step-by-step directions

1- In a large saucepan pour 3 liters 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.

Aneth Soupes de pommes de terre