Wash the potatoes and cook them skin on in boiling salted water for 25-30 minutes. Drain them, refresh them under cold water, peel them and let them cool completely.
Cut the cold potatoes into thick slices horizontally. Remove the slice from the base to ensure the stability of the potatoes on the plate. Cut the smoked salmon into strips. Spread a layer of tarama on each slice, top with strips of salmon, a little cream and salmon eggs.
Layer the slices to reconstitute each potato, barely salt, pepper, garnish with sprigs of dill and refrigerate until ready to serve.
Accompany with a lamb's lettuce.
