Ingredients
- 1 1/2 pounds unpeeled Yukon gold potatoes, rinsed and roughly chopped
- 1 cup creme fraiche
- 1/2 cup all-purpose flour
- 2 tablespoons chopped fresh dill
- 2 large eggs
- 1 teaspoon lemon juice
- Salt
- freshly ground black pepper
- 1/2 cup chopped shallots
- Kosher salt
- Canola oil
- 1 pound sushi grade salmon, boneless and skinless
- 1 tablespoon capers in brine, drained
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Fresh lemon juice
- 1 cup baby spinach
- 1 cup frisee leaves
- 1 tablespoon chopped chives
- 3 tablespoons chopped fresh dill
- Dill Creme Fraiche, recipe follows
- 4 ounces fresh salmon roe
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