Petatou de Chevre Frais avec Truite Fumee (Potato goat cheese salad with smoked trout)
Created by Marc Breton, Executive Chef at The Gladstone Hotel.
Whisk vinaigrette ingredients, except oil, together. whisk in oil in a stream to emulsify. Season with salt and pepper.
Cook potatoes in boiling, salted water till just tender. drain, cool and dice into medium cubes.
Remove any bones and skin from smoked trout and dice.
Reduce cream by half, remove from heat and whisk in egg yolk. Season with salt and white pepper and reserve.
Toss together gently; the potatoes, trout, shallots, herbs, and 2 Tbs vinaigrette.
Arrange on a baking sheet by pressing gently into a 3 inch pastry ring. Top with disc of goat cheese, spreading evenly to cover potato salad. Carefully remove ring and repeat to form 6.
Spread 1 Tbs cream mixture evenly over top of each and broil until tops are golden.
Toss baby greens with remaining vinaigrette, arrange on 6 plates, transfer rounds to plates with spatula and garnish with olives.
For the Vinaigrette:
- 1 shallots, chopped fine
- 2 large basil leaves
- 2 Tbs balsamic vinegar
- 1Tbs sherry vinegar
- 5 Tbs extra-virgin olive oil
- salt and pepper
For the Petatou:
- 1 lb Yukon Gold potatoes
- 1/2 lb smoked trout filet
- 4 shallots, chopped fine
- 1/4 tsp fresh thyme, chopped fine
- 1 tsp fresh tarragon, chopped fine
- 1 Tbs parsley, chopped fine
- 1 cup 35% cream
- 1 egg yolk
- 10 oz mild fresh goat cheese cut into 6 pieces
For the Garnish:
- baby greens
- brine cured black olives