Ingredients
- 6-7 Yukon gold potatoes, peeled
- 4 tablespoons duck fat
- Olive oil for cooking
- Thyme
- Fleur de sel
- 1/2 package Boursin cheese
- Juice of 1/2 lemon
- 2 tablespoons chives
- 1 tablespoon fresh herbs
- 250g. smoked trout
- Daisy capers
Preparation
1. Cut the potatoes with a mandolin.
2. Heat the duck fat in a frying pan.
3. Remove from heat and arrange potatoes in cercle in the bottom of the pan.
4. Heat pan over indirect flames by using a small tripod.
5. Cover and leave on the coals for 4 to 5 minutes.
6. Add duck fat, thyme and fleur de sel to taste
7. Turn potatoes over and cook for 2 minutes, or until a crispy patty is formed.
8. Remove from heat and set aside on a serving plate.
9. Quickly fry the capers in the oil on the frying pan.
10. Mix the Boursin with the lemon juice, chives and chopped fresh herbs.
11. Place small spoonfuls of Boursin mixture on the potato cake.
12. Place a piece of shredded smoked trout on each mound.
13. Add the fried capers and remaining chives.
