5 firm potatoes

200 g halloumi

1 ripe avocado in slices
200 ml creme fraiche
4 scallops
25 g bleak roe
1 red onion, finely chopped
Black pepper


Step 1

Peel the potatoes. Grate potatoes and
halloumi into a bowl and mix well.

Squeeze out excess fluid, e.g. through a towel.

Season with salt and pepper. 

Step 2

Light the gas set and allow it
to reach medium heat.
Brush the moulds with butter.

Step 3

Divide the mixture into the universal pan
and fry until golden brown. Turn and
cook the other side as well.

Place the scallops on the surfaces between
the moulds and fry for about 1 minute on each side.

Season them with salt and pepper.

Step 4

When both sides of the hash browns
are golden brown, they are ready to serve.

Top each hash brown with sliced avocado,
creme fraiche, red onion, bleak roe and scallop.