PHOTO: UNITED STATES POTATO BOARD

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)

as needed, prepared Hollandaise sauce

as needed for garnish, chopped chives

Lemon Vinaigrette:

3 cups extra virgin olive oil

1 cup lemon juice

2 Tbsp. clover honey

1 Tbsp. champagne vinegar

1 tsp. dried oregano

1 garlic clove, mashed to a paste

to taste, salt and pepper

Boil potatoes in salted water until fork-tender. Peel; pass through a food mill fitted with smallest plate. Add cream; season with salt. Cool. Place 1 feuille de brik on work surface; brush liberally with butter. Mound 3 oz. potato puree on bottom third of sheet. Shape into a cylinder not quite reaching to edges of sheet. Fold sides into center; roll into a cigar shape and brush with butter. Place on a greased baking sheet. Repeat with remaining potato puree and feuilles de brik to make 24 cigars. Bake in 350°F oven about 10 minutes, or until golden brown.

In a bowl, combine frisee, herb leaves, apples and whitefish. Season with salt and pepper. Dress lightly with Lemon Vinaigrette. For each serving, spoon a circle of Hollandaise sauce onto the center of a plate. Center potato cigar on sauce. Arrange frisee salad on top of potato cigar; garnish with chopped chives. Serve cigar and Hollandaise warm, salad cool.

For lemon vinaigrette: Mix ingredients with stick blender until emulsified.