Wash the Roseval potatoes and cook them skin-on in boiling salted water for 25-30 minutes until tender. Drain, refresh under cold running water, peel, and allow to cool completely.
Slice the cooled potatoes horizontally into thick rounds. Remove the base slice from each for stability on the serving plate. Cut the smoked salmon into thin strips. On each potato slice, spread a layer of tarama, add salmon strips, a dollop of heavy cream, and a scattering of chum salmon roe.
Rebuild each potato by stacking the slices, lightly seasoning with fleur de sel and white pepper between layers. Garnish the tops with fresh dill sprigs and chill in the refrigerator until ready to serve.
Pair with fresh lamb's lettuce for a refined starter that showcases premium ingredients and precise technique.
