Preheat the oven to 180 degrees C.
Peel the potatoes and finely slice on a mandoline. Try to ensure that the slices are all almost the same size.
Peel the tomatoes, cut in to quarters and remove the seeds. Season the tomatoes with salt.
Mix the goat's cheese with the hazelnut oil and the honey. Season with salt and pepper.
Add a dash of olive oil to a frying pan and briefly fry the potato slices until they are golden on both sides. Remove from the pan and place on some kitchen towel to absorb the oil. Season with salt.
Place a stainless steel serving ring on each plate. Create the bottom layer of your millefeuille with the potatoes. Use the goat's cheese to create the next layer and then add a piece of tomato. Repeat this process 3 times to create the complete millefeuille.
Remove the serving ring and serve the millefeuille with a slice of the smoked halibut. Decorate with the parsley.
«This recipe also works with other smoked fish such as mackerel»
A layered dish of fresh goat's cheese, tomato and potato served with smoked halibut