YIELD: 4 servings 2 large Washington Russet potatoes 8 oz. clarified butter3 large shiitake mushroom caps, cleaned and sliced very thin 1 leek, white only, fine julienne 8 oz. cold smoked salmon, sliced in thin sheets 1/4 cup creme fraiche 2 Tbsps. shallots, minced 2 Tbsps. chives, minced Scrub and peel potatoes. Using the shredding blade of a mandoline slicer, cut the potatoes into 1/16" long shreds. Rinse in three changes of cold water. Drain, and pat dry. In 8" nonstick skillet over ...
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