Potato Salad with Pickled Ramps and Trout Roe

Photo by Andrew Cebulka

4 servings

  • 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

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.


  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.

  • from Chef Joseph Lenn of The Barn at Blackberry Farm in Walland, Tennessee

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