Smoked salmon crisp - Sarrade since 1850
Pour le croustillant, éplucher et râper les pommes de terre. Les assaisonner de sel et de poivre et les presser légèrement.
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Cooking tools:
- Cookie cutter
- Peeler
- Grater
- Skillet
- Paper towel
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Oven
- Spoon
- Plate
Ingredients
- 12 slices smoked salmon
- 1.2 kg "Belle de Fontenay" potatoes
- 3 dl whipping cream
- 1 bunch of chives
- 40 g butter
- Fine salt
- Freshly ground pepper
- 100 g salmon roe
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