Creamy Horseradish Duck Fat Roasted Potato Salad With Smoked Sable And Deviled Egg Topping

• 2 tablespoons Duck fat, melted
• 3 Russet Potatoes, large dice
• 2 tablespoons Prepare Horseradish
• 1 shallot, minced
• .5 cups Creme Fraiche
• 4-8 slices smoked sable
• 4 eggs, hard boiled
• 1-2 tablespoons mayonnaise
• 1 teaspoon Horseradish Mustard
• 4 slices white bread, toasted
• 1 teaspoon smoked paprika
• 10 Chives
• Salt
• Pepper

1. Preheat oven to 400 degrees. Toss diced potatoes with the duck fat and 1 teaspoon salt and .5 teaspoon pepper and smoked paprika. Roast until golden brown and crispy flipping once after 10-15 minutes. Total time about about 45 minutes.
2. Add half of minced chives and minced shallot along with creme fraiche to bowl. Add salt, pepper and prepared horseradish .5 teaspoons at a time to taste. I ended up using all 2 tablespoons.
3. Allow potatoes to cool slightly, then mix with creme fraiche dressing and set aside.
4. Cut eggs in half. Dice egg whites. Combine egg yolks with mayonnaise, mustard and season to taste with salt and pepper. Mix until quite smooth, adding additional mayonnaise if too dry. Place in a small zipper bag.
5. Layer slice of toasted bread with potatoes, then sprinkle with diced egg white. Next top with a couple slices of smoked sable, and using the zipper bag pipe the yolk mixture on the top. Garnish with remaining minced chives and dusting of smoked paprika.

potatoes, horseradish, shallot, fraiche, sable, eggs, mayonnaise, horseradish, white bread, paprika, chives, salt, pepper

Taken from food52.com/recipes/10850-creamy-horseradish-duck-fat-roasted-potato-salad-with-smoked-sable-and-deviled-egg-topping (may not work)