Salmon Potatoes

Preparation:

Preparation: Soak the thinly sliced potatoes in cold water. Drain and dry them, then overlap several potato slices to form 4 tightly pressed discs and fry them in a non-stick pan with a little oil. Beat the eggs with cream and melted butter, dilute with grapefruit juice, add the liqueur, salt and pepper and thicken in a bain-marie. Sprinkle the potatoes with salt, cover with the sauce and salmon.