Chef James Corwell of the Wine Spectator Greystone Restaurant at the Culinary Institute of America

Servings:

Serves 8 as an appetizer Servings

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Ingredients

Tartare ingredients

1/4 pound fresh salmon fillet, minced very fine
1 tablespoon shallots, minced
1/2 teaspoon lemon zest
1/4 teaspoon dijon mustard

1 teaspoon capers, rinsed and chopped
1 tablespoon chopped chives
2 tablespoon extra-virgin olive oil

Lemon Crème Fraîche Ingredients

1/4 pound fresh salmon fillet, minced very fine
1 tablespoon shallots, minced
1/2 teaspoon lemon zest
1/4 teaspoon dijon mustard
1 teaspoon capers, rinsed and chopped

1 tablespoon chopped chives
2 tablespoon extra-virgin olive oil
2 tablespoon crème fraîche (or sour cream)
1/2 teaspoon lemon juice

Croquette Ingredients

1/4 pound fresh salmon fillet, minced very fine
1 tablespoon shallots, minced
1/2 teaspoon lemon zest
1/4 teaspoon dijon mustard
1 teaspoon capers, rinsed and chopped
1 tablespoon chopped chives
2 tablespoon extra-virgin olive oil
2 tablespoon crème fraîche (or sour cream)

1/2 teaspoon lemon juice
2 idaho potatoes
1 egg yolk
1 tablespoon crème fraîche or sour cream
2 teaspoon unsalted butter, diced
6 tablespoon all-purpose flour
1 tablespoon whole egg, beaten
6 tablespoon panko (japanese bread crumbs, can substitute with finely ground breadcrumbs)

Preparation

Baking Directions:

Salmon Tartare and Potato Croquettes Steal This Recipe® step-by-step InstructionsTartare InstructionsCan be prepared up to 8 hours before serving1. Mix all ingredients (except lemon zest), season with salt and pepper.

Keep in the refrigerator until just before serving, and then add lemon juice to taste.

Lemon Crème Fraîche Instructions1. Mix the crème fraîche with the lemon juice.

Croquette InstructionsSteps 1 – 8 can be prepared up to 24 hours before cooking1. Bake potatoes until tender.

Using a hot mitt and large spoon, remove potato flesh from skin while still warm.

Run potatoes through food mill or potato ricer one at a time into a large bowl.

Thoroughly mix in butter, egg yolks and crème fraîche.

Season with salt and pepper.

When completely cooled, use a small scoop or your hand to make 1-inch balls of the potato dough, make a small indentation on the top of each ball with your thumb.

Dip each ball in the flour, then the beaten egg, then the Panko breadcrumbs.

Place on a cookie sheet lined with waxed paper, cover loosely and chill.

Preheat oven to 350 degrees F.

10.

Bake for about 18 minutes, until golden and crisp.

11.

Serve the croquettes with a tiny dollop of Salmon Tartare in the indentation, topped with a little Lemon Crème Fraîche and sprig of chervil.