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Voici une petite mise en bouche idéale pour les apéros dînatoires ou festifs…des rondelles de pommes de terre creusées au milieu cuites à la vapeur sont entourées de lamelles de saumon fumé et garnies au centre d’une chantilly au tarama…on en ferait qu’une bouchée !
Pour faire très chic, vous pouvez décorer d’oeufs de lump.
Préparation
Peler les pommes de terre, rincer et tailler en tronçons de 3 cm env. A l’aide d’une cuillère parisienne, creuser une alvéole sur le dessus. Faire cuire 15 min à la vapeur ou dans une casserole d’eau bouillante salée. Laisser refroidir.
Découper des bandes de saumon fumé de la hauteur des tronçons des pommes de terre puis les enrouler autour.
Fouetter la crème en chantilly, incorporer le tarama. Saler si nécessaire. Transférer dans une poche à douille et déposer une touche de chantilly dans l’alvéole. Décorer d’œufs de lump. Servir bien froid.
Source : Femina
