Finely weigh the smoked salmon with a chef’s knife, mix with creme frâiche and parsley or possibly dill and season with the juice of a lemon and cayenne and refrigerate.
Grate the peeled potatoes, squeeze well and mix with egg and spices. Roast very flat pancakes in a frying pan. Drain on paper towels.
put. Top with a tbsp. of finely stirred cream frâiche and finish with caviar. Garnish with leaf lettuce and bring to the table.
Tip: Stock up on a range of high-quality spices – it pays off!
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