Potato Cigar with Whitefish Salad

Potato Cigar with Whitefish Salad

From: Chef Alex Roberts, Restaurant Alma, Minneapolis, MN. Yield: 24 servings.

5 lb. Yukon Gold potatoes

1 cup heavy cream

to taste, salt and pepper

24 sheets feuilles de brik or phyllo pastry

as needed, melted butter

4 heads frisee lettuce, cored, washed, torn into bite-sized pieces

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