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Potato Salad with Pickled Ramps and Trout Roe

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Ingredients

1 egg + 1 yolk

1¾ ounces pickled ramps

1¾ ounces pickled ramp liquid

Juice of half a lemon

1¼ cups canola oil

1 ounce water

½ tablespoon salt

20 marble potatoes

Grapeseed oil

Thyme and bay leaf, wrapped in plastic wrap

Salt and pepper

6 fingerling potatoes

Oil for frying 2 onions, roughly chopped

1½ cups sugar

1½ cups sherry vinegar

Trout roe

Georgia olive oil

Micro celery leaves

Directions

Pickled Ramp Aïoli

  1. Combine the eggs, ramps, ramp liquid, and lemon juice and blend.
  2. Emulsify the oil, adding water to thin, and finish with salt.

Potatoes

  1. Mix the potatoes with the grapeseed oil, thyme and bay leaves, salt, and pepper.
  2. Place in separate Cryovac bags and vacuum seal.
  3. Place in a circulator bath at 185 degrees until tender.
  4. Shock in an ice bath until thoroughly chilled.
  5. Cut the potatoes into half-inch pieces and reserve.

Potato Chips

  1. Slice the fingerling potatoes on a mandolin very thin.
  2. Place the sliced potatoes into warm salted water (½ cup kosher salt per gallon of water).
  3. Fry at 325 degrees until the potatoes are golden.
  4. Remove immediately from the fryer and place on a wire rack and season.

Hickory Gastrique

  1. Place the chopped onions on a wire rack and place in a smoker and smoke until a tan-golden color is achieved.
  2. Caramelize the sugar in a Dutch oven or small stockpot.
  3. Add the vinegar, cover with a lid, and bring to a simmer.
  4. Add the onions and steep in the gastrique and reduce by half.
  5. Strain the onions out and continue to reduce until you reach a syrup consistency. It is very important not to overreduce, as it will become too bitter.

Serve / Garnish with trout roe mixed with Georgia olive oil, potato chips, hickory gastrique, and micro celery leaves.

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