Cooking English-style potatoes preserves their optimal texture thanks to starting them in cold water. Pair them with high-quality crème fraîche, a bit of chives, and Petrossian wild salmon roe for a simple and quick starter that always makes an impression!
Preparation: 15 minutes • Cooking: 20 minutes
Ingredients for 4 people
- 800 g of firm-fleshed potatoes
- 125 g of wild salmon roe
- 50 cl of thick crème fraîche
- Chives
- Salt, freshly ground pepper
Method
- Peel the potatoes and rinse them.
- Place them in a saucepan of cold salted water.
- Bring to a gentle boil over medium heat to avoid damaging the potatoes.
- Cook for about 20 minutes.
- Once cooked, replace half of the cooking water with cold water to stop cooking while keeping the potatoes warm.
- Mix the crème fraîche with a little salt and pepper. Chop the chives.
- Drain the potatoes and place them on plates. Add a spoonful of crème fraîche and about 30 g of wild salmon roe per person. Sprinkle with chives.
- Serve immediately.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
