Preparation:
Place the potato in a bowl. Add the salt, pepper and curry powder. Toss well to distribute the seasonings evenly.
In a 6-inch (15-cm) nonstick pan over medium-high heat, warm 3 tablespoons of the vegetable oil. Spread about one-fourth of the seasoned potato in the oil, using a fork to design a rough shape 4-5 inches (10-13 cm) in diameter. It is important to try to keep the julienne spread thinly so that a lacelike quality is formed. The starches present in the potato will ensure that the pieces stick together.
Cook until golden brown on the bottom, 3-4 minutes, adding 1-2 more tablespoons oil and reducing the heat as necessary to keep the edges from browning too quickly.
Note: Using too little oil will cause the potato to cook unevenly, so be generous with it. Keep in mind, however, not to add too much at the start of the cooking, before the potatoes have had time to "glue" themselves together.
Using tongs, turn the crisp over and continue to cook until golden brown on the second side, about 1 1/2 minutes longer. Using tongs, transfer to a paper towel-lined platter to drain. Repeat to make 3 more "doilies," adding more of the vegetable oil as necessary.
In a small bowl, whisk together the mayonnaise, sour cream and buttermilk until smooth. Add the chopped chives, sieved egg yolk and red onion and stir until evenly distributed throughout.
To serve, place a doily in the center of each plate. Arrange 2 or 3 slices of the smoked salmon on top of each doily and garnish with the fris‚e, basil and chives. Drizzle some of the mayonnaise mixture around the perimeter. Serve immediately.
Servings: 4 Preparation Time: 45 minutes |
