- Four lightly-cooked buckwheat pancakes
- 12 cylinders of pre-cooked potato, 2cm in diameter, 3cm high
- 12 cubes of Saint Paulin cheese, with 2cm sides
- One apple, one small turnip and a few radishes, finely chopped
- a little olive oil
- Fleur de sel*
Wrap the potato cylinders in strips of pancake and hold each roll together with a wooden cocktail stick.
Put some olive oil in a frying pan and fry the rolled-up pancake and potato pieces. Top each of these with a cube of Saint Paulin and melt the cheese briefly in a hot oven. Serve them straight away with some finely chopped turnip, apple and radish, seasoning with olive oil and fleur de sel.
*fleur de sel (literally “salt flowers”) These are large white crystals of very pure salt that float to the surface of boiling brine during the first stage of making salt.