Ingredients
16 small potatoes
1 bunch of chives
2 courgettes
4 tbsp tomato puree
4 tbsp mayonnaise
1 tsp curry
soy sauce
1 bunch of arugula
4 slices of smoked salmon
8 cooked shrimps
1 jar of black and pink fish roe
salt and pepper
Preparation
4-6 servings
Peel the potatoes to the same size and cut the bottom and top flat.
Boil them in salted water for 10 to 15 minutes and let them cool.
Chop ¾ of the chives. Wash the courgettes and cut into 16 thin slices lengthwise. Boil them in salted water for 3 minutes and drain well.
Place the tomato paste in a container and season with salt and pepper.
Divide the mayonnaise between two cups and stir the curry in one cup and the chopped chives in the other.
Scrape a hole in the top of each potato and roll a strip of zucchini around the potato. Secure this with a stem of chives.
Pour some soy sauce into the hole of the potatoes.
Garnish the potato sushi with the smoked salmon, the shrimp, the eggs etc.
Serve on a nice plate with the sauces.