Mini potato skewers with smoked salmon and tapenade

1. Put 100 g unpeeled potatoes in a salted cold water pot, and cook them in their skins until tender at heart (20 minutes). Pass them under cold water, wipe and remove the skin. Cut into cubes,  1 cm.

2. Dice 100 g smoked salmon, 1cm cubes. Thread on a wooden skewer 1 potato cube, 1 salmon cube and 1 potato cube. Repeat the process with the remaining ingredients.

3. Divide the mini skewers on 4 plates, drizzle with olive oil and place some olive tapenade on the side.

Our cooking tip: Complement each plate with a small bowl of guacamole.

Photo credit: Sucré Salé