Boil the potatoes in plenty of salted water, peel them, and let them cool slightly.

Line a bowl with plastic wrap and cover with the smoked salmon slices, allowing them to hang over the edges by a few inches (set aside a couple of slices to close the dome).

In a separate bowl, combine the ricotta (or robiola) with the Parmesan, diced boiled potatoes, pepper, and cilantro. Mix well.

Fill the salmon dome with the mixture up to the edge and close with the reserved slices, folding the edges inward. Let it rest in the fridge for at least a couple of hours.

Before serving, invert the bowl onto a serving plate, remove the plastic wrap, and garnish with lumpfish roe.