For 6 people:
1 kg of peeled potatoes
1 onion
2 cloves of garlic
50 g grated cheese
1 egg
salt and pepper
chives or parsley
For the garnish:
4 tablespoons of cheese with parsley (boursin, tartar, philadelphia type) I used a jar of tartar (150 g)
6 tablespoons of heavy cream (low-fat if possible to ease your conscience) or fromage blanc.
chives, parsley,
2 cloves of garlic
250 g smoked salmon, sliced
Peel the potatoes and grate them with a large hole grater.
Finely chop the onion and crush the 2 cloves of garlic.
Mix everything together in a bowl. Add the grated cheese and the beaten egg. Season with salt and pepper and add a good amount of chives and/or parsley.
Spread the mixture on a baking sheet covered with parchment paper or on a silicone sheet (ideally a silicone sheet with edges, mine measures 30 x 40 cm)
Bake at 180° for 30 to 35 minutes. The potatoes should be golden brown, even slightly toasted.
Take the dish out of the oven and unmould the "paillasson" very, very gently. Let it cook for another 5 minutes on the other side (the side that was underneath is on top)
In a bowl, mix the white cheese or cream with the parsley cheese, add (according to your taste) garlic, parsley and salt.
Spread this mixture on the mat and then spread the slices of smoked salmon on top. Roll the mat using the parchment paper or silicone sheet.
Put back in the oven for 10-15 minutes at 180°.
Serve hot, cut into slices for a nice presentation.