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Ingredients
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Cured Salmon
Pommes Paillasson
Crème Fraîche
Caviar
Method
Curing the Salmon
- 1
Prepare the Cure
In a bowl, mix the sea salt, sugar, dill, and lemon zest.
- 2
Cure the Salmon
Coat the salmon fillet with the cure mixture, wrap tightly in plastic wrap, and refrigerate for 24-48 hours.
- 3
Rinse and Slice
Once cured, rinse the salmon under cold water, pat dry, and slice thinly.
Preparing Pommes Paillasson
- 4
Grate the Potatoes
Peel and grate the potatoes using a box grater or food processor.
- 5
Squeeze Out Moisture
Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- 6
Cook the Potatoes
In a non-stick skillet, melt the butter over medium heat. Add the grated potatoes, season with salt and pepper, and flatten into a round cake.
- 7
Fry Until Golden
Cook for about 5-7 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Assembly
- 8
Plate the Dish
On a plate, place a portion of pommes paillasson, top it with slices of cured salmon, a dollop of crème fraîche, and finish with a spoonful of caviar.
- 9
Serve
Serve immediately as an elegant appetizer.