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 ¼ cup each tarragon, parsley, chive and celery leaves, torn 3 Granny Smith apples, julienned 2 smoked whitefish, boned, skinned and flaked into ½" pieces as needed, lemon vinaigrette (recipe follows) ...

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