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, divided 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 ...
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