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Fetures Turkey Tips

Turkey Tips
Potato Salad with Smoked
Salmon and Caviar

Paul Kahan, Blackbird-Chicago, IL
Adapted by StarChefs

Yield: Serves 6

  • 1 ½ pounds assorted fingerling potatoes, washed and boiled
  • (any combination of Rose Fin, Ossiette, or Russian Banana)
  • 2 scallions or sweet knob onions, thinly sliced on a bias
  • 2 Tablespoons, crème fraîche
  • 1 lemon, juiced
  • 1 teaspoon of lemon zest, finely minced
  • 1 teaspoon of orange zest, finely minced
  • ¼ pound baby arugula, washed well
  • 1 pound smoked salmon (available in gourmet markets)
  • 1 ounce caviar or fish roe for garnish (optional)

Cook potatoes by placing in a pan of cold water to cover. Bring to a boil and cook until just soft. Drain and cool potatoes. Mix the lemon juice, citrus zests and scallions into the crème fraîche. Add this mixture to potatoes, tossing to cover potatoes evenly. Toss in arugula. Add salt and pepper to taste.

To plate:
Place a small mound of the potato mixture in the center of a plate. Drape a few slices of salmon over the potatoes. Place a dollop of caviar on salmon. Sprinkle herbs around plate and drizzle with the creamy citrus dressing.


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