Fingerling Potato Salad

Fingerling Potato Salad

 

½ pound fingerling potatoes, blanched and shocked

1 leek braised

1 tablespoon parsley, minced

Pepper to taste

1 tablespoon tomato concassee

1 avocado sliced

1 teaspoon grain mustard

1 tablespoon sour cream

1 head frisse, cleaned

¼ pound lobster, cooked and chilled

¼ pound crab

¼ pound shrimp, cooked and chilled

 

  1. class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in">Toss the fingerling potatoes with leeks, parsley, tomato, sour cream, and grain mustard.  In a separated bowl, toss the shellfish with the truffle vinaigrette.
  2. class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in">Put a ring mold on a plate and layer potato mixture on first.  Next, layer a small amount of the shellfish.
  3. class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in">Put a slice of avocado and a bit of frisee and drizzle with more truffle vinaigrette.  Unmold and serve.