2 Tablespoons Dijon mustard
2 Tablespoons tarragon vinegar
1 Teaspoon finely minced shallots
2 Tablespoons peanut oil
1 Tablespoon capers, finely minced
1 Tablespoon finely minced dill
Ground black pepper
1/2 Cup Spanish onion, grated
1 Pound Yukon Gold potatoes, grated
Use ¼ pound of sweet butter to extract 5 tablespoons Ghee (Clarified butter)
6 Ounces smoked salmon
1/4 Cup crème fraîche
2 Tablespoons Best Food Mayonnaise
3 Tablespoons goat-cheese
2 Teaspoons lemon juice
1 Tablespoon minced chives
Dill fronds as garnish
Preheat oven to 375 F.
In a small mixing bowl, combine the mustard, vinegar and shallots and emulsify with oil to form a dressing. Mix in the capers and dill. Season with freshly ground pepper.
Grate the onion into a bowl. Peel then grate potatoes. Combine onion with potatoes and wring in a wet cotton towel to remove excess moisture. Season with salt and pepper.
Set an 8-inch nonstick sauté pan over medium adding Ghee (Clarified Butter). Pack the potatoes into the pan in a 1/2-inch thick layer. Season with salt and pepper. Sauté the potatoes until the bottom just starts to brown, 5 to 7 minutes. Flip to brown the other side. Place pan in the oven and cook until done another 10 to 15 minutes. Drain the potato pancake on a paper towel and cut into wedges.
Whip crème fraîche, chives, mayonnaise, lemon juice, and goat cheese together until smooth. Taste the sauce and correct the seasoning.
Roll the smoked salmon into rosettes. Top the potato pancake wedges with the smoked salmon rosettes, a few dollops of crème fraîche mixture and garnish with dill fronds. Drizzle with the caper tarragon vinaigrette before serving.
Add ¼ pound of sweet butter in a Pyrex measuring cup in the microwave on medium until it has melted. Let it stand until completely separated. Using a bulb baster, extract and retain just the top layer of butter. Purposely, we melted more butter than is actually needed for the recipe.