Smoked Salmon Crepes With Vonnasiennies

• 2 Idaho potatoes, peeled and diced
• 1/4 cup warm heavy cream
• 2 tablespoons unsalted butter, melted
• Coarse salt and freshly ground black pepper to taste
• 2 large eggs, beaten
• 2 teaspoons potato starch
• 1/2 cup creme fraiche
• 18 thin slices smoked salmon
• 1 cup Lemon-Caper Vinaigrette
• 2 cups mixed baby salad greens, well washed and dried
• 1 ounce osetra caviar
• 2 tablespoons chopped fresh chives

1. 1. Place the potatoes in a medium saucepan with cold, salted water to cover. Place over high heat and bring to a boil. Lower the heat and simmer for about 15 minutes or until the potatoes are very tender but not mushy. Drain well. Either pass the potatoes through a food mill or mash with a manual potato masher. Beat in the cream and butter and season to taste with salt and pepper.
2. 2. Combine the eggs with the potato starch in a small bowl. When well blended, beat the egg mixture into the potatoes, mixing until very smooth.
3. If the mixture is thicker than pancake batter, adjust it with an additional egg. Set aside.
4. 3. Using an electric mixer, beat the creme fraiche until soft peaks form. Set aside.
5. 4. Place 3 slices of salmon, slightly overlapping, on each of six luncheon plates. Using a pastry brush, lightly coat the salmon with some of the Lemon-Caper Vinaigrette.
6. 5. Toss the greens with just enough of the vinaigrette to lightly coat them. (You may not use all of the vinaigrette.) Place a small mound of dressed greens at the top (twelve o'clock) of each plate.
7. 6. Heat a nonstick griddle over medium heat. Spray lightly with a nonstick vegetable spray. Drop the potato batter by the tablespoonful to make 18 cakes, each the size of a half-dollar. When bubbles appear on the surface of the batter, using a spatula, flip the crepes and cook for about 1 minute or until the remaining side is brown (see Note).
8. 7. Place 3 warm crepes on each plate, leaning them onto the greens. Make a quenelle (see Note) of whipped creme fraiche and place it at the five o'clock position on the plate. Garnish the creme fraiche with a touch of caviar. Sprinkle chopped chives around the edge of the plate and serve.

potatoes, warm heavy cream, unsalted butter, salt, eggs, potato starch, creme fraiche, salmon, lemoncaper, mixed baby salad greens, fresh chives

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-crepes-with-vonnasiennies-50021842 (may not work)