Millefeuille of potato chips and salmon carpaccio
Ingredients for 4 people:
500 g of salmon carpaccio
500 g of potatoes
Oil for frying
Peel the potatoes and slice them very thinly. You may wish to use a mandolin slicer or a potato peeler.
Heat up a large frying pan full of oil and fry the potatoes until they become crisp and golden, then dry them off on kitchen paper and add salt to taste.
Once the potato chips are ready, make up the millefeuille: place one or two chips as the base, then put a small slice of carpaccio on top. Sprinkle with pink pepper and then go on to the next layer, with more chips and then more salmon.
Make up each portion with at least 3 layers of each ingredient.
Serve the millefeuille immediately so that the chips do not become soggy.