Yukon Gold Blini, Salmon Tartare, with a Lemon-Truffle Vinaigrette

Hello Everyone,

     So for a quick background on this recipe, it was a dish I had made for a cooking contest a couple years back. The dish was primarily inspired by Thomas Keller's recipe and views on Blini's in his restaurant The French Laundry. It is best to have as an appetizer for a heavy-themed course or as finger food at a party.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

Tartare
Sushi-grade Salmon, finely diced
1 Shallot, minced
1tbsp Capers, chopped
1 small bunch Chives, chopped
1 small bunch fresh Dill sprigs, chopped
2tbsp Olive Oil
A squirt of Lemon Juice to taste

Blini
0.5lb Yukon Gold Potatoes
1tbsp All-Purpose Flour
1-1.5tbsp Creme Fraiche, room temperature
1 Large Egg
1 Egg Yolk

Vinaigrette
1 garlic clove
1tsp Dijon Mustard
1/2 tsp Truffle Oil
Juice of half a Lemon
100ml Cider Vinegar
250ml Extra Virgin Olive Oil (EVOO)

Method

Tartare

1. Mix all of the salmon tartare ingredients together in a bowl, and before serving add the squirt of lemon juice. (This prevents the acidity form the lemon to gray and slightly cook the salmon)

Blini

1. Place the potatoes in a saucepot filled with cold water 2 inches above the potatoes, bring to a boil, and then reduce to a simmer until thoroughly cooked.
2. Press the potatoes through a tamis or a fine sieve, than quickly whisk the flour into the potatoes, then creme fraice, egg then the yolk. Season with salt and pepper
3. Heat non-stick skillet over med-low heat. Spoon 1 1/2 - 2 teaspoons of batter onto the gridle, Cook until bottom is browned, 1-2minutes, then flip to brown the other side.

Vinaigrette

1. Mix garlic paste, dijon mustard, lemon juice and cider vinegar together, Emulsify EVOO and truffle oil into the mixture. Season with salt and pepper.

I hope you enjoy this recipe and have fun cooking,

S