Difficulty:[usr 1]
Chop the sardine + smoked salmon fish flesh
with a knife into a brunoise size, add the herbs and vegetables.
Mix well, finish by incorporating the olive oil and lemon juice,
season with salt and freshly ground pepper.
Cook the potatoes in salted boiling water, drain and cut them into rings
Garnish the bottom of each circle with potato rings
Mold the mixture in 4 small circles, finish with a slice of potato
Turn out three small circles in the center of each plate, red pepper salpicon decor
Drizzle a fillet between the tartars of this salpicon.
Salpicon:
Cut a fine brunoise of red pepper skin, do the same with the lemon skin, cut the gherkins into a fine brunoise, add the peeled tomato, seeded and cut into a brunoise, the lemon juice
Mix all the ingredients with the olive oil,
salt and pepper.
A creation of Chef Hubert
