From: Chef Dylan Giordan, Serafina, Seattle. Yield: 6 servings.
5 medium Washington Russet potatoes
2 eggs, beaten
4 egg yolks
¼ cup all-purpose flour
1 Tbsp. chopped fresh thyme
¼ cup extra virgin olive oil,
as needed, hot smoked salmon (recipe follows)
1 small piece Italian black truffle, optional
Hot Smoked Salmon:
6 oz. fillet Columbia River king salmon
3 Tbsp. kosher salt
1 Tbsp. sugar
4 sprigs thyme, leaves only
Preheat oven to 400°F. Scrub potatoes with vegetable brush under cold running water. Poke each potato several times with a fork. Bake until tender, about 50-60 minutes. Let cool slightly. Cut each potato in half and scoop out flesh. (Use skins for appetizers or other uses.) Press through ricer or food mill. Blend in eggs and yolks, flour, thyme and 1 Tbsp. olive oil. Divide mixture into sixths and form into patties. On griddle or in large skillet over medium-high heat, heat remaining olive oil. Add patties and cook until golden brown, about 3-4 minutes. Turn and brown on other side. To serve, put a patty in the center of each plate and top with ⅙ of the smoked salmon. Garnish with shaved Italian black truffle, if desired.
For hot smoked salmon: Light a single layer of charcoal in a grill that has a cover. In a small bowl, stir together 3 Tbsp. kosher salt, 1 Tbsp. sugar and leaves from 4 sprigs thyme. Rub on both sides of a 6-oz. fillet of Columbia River king salmon. Let stand 1 hour in refrigerator. Place salmon on foil-covered baking sheet. Move coals to one side of grill. Place salmon on side of grill away from coals. Add wood chips to coals, if desired. Cover and smoke slowly until salmon is tender, no more than 30 minutes.