Straw Potato Cake with Jumbo Lump Crabmeat, Lobster, Smoked Salmon, Caviar & Goat Cheese Fondant

Ingredients

• 2 Idaho potatoes (julienne)
• 6 oz jumbo lump crabmeat
• 3 oz Scottish smoked salmon – thinly sliced
• 1 oz Osctra caviar
• 1 lb Maine lobster
• 4oz cream cheese
• 4 oz goat cheese
• 5 oz butter
• ½ cup chives, chopped
• 1 tomato -peeled, seeded and finely diced
• ¼ cup parsley oil (optional)
• 1 egg, chopped
• 1 teaspoon capers, chopped
• 2 tablespoons red onion, finely diced
• 2 tablespoons extra virgin olive oil

Directions

1. In a mixer, cram the cream cheese until soft. Add the goat cheese & mix until smooth. Season with salt & pepper.

1. Julienne the potatoes, finely on a mandoline, or grate on a box grater. Squeeze out the water from the julienne potatoes. On a 3″ diameter plate place a little of the julienne potatoes to cover the bottom of the plate. Sprinkle 1½ oz of jumbo lump crabmeat over the julienne potatoes. Lightly cover the julienne potato & jumbo lump crabmeat with more potato. Season with salt & pepper. Repeat this process 3 more times.
2. In a medium skillet, place 2 tablespoons canola oil & 1 tablespoon unsalted butter. When the oil & butter mixture begins to froth slide in one of the potato/crabmeat cakes. When lightly brown on one side turn the potato cake over. Brown on both sides- Remove from the pan and keep warm. Repeat process until all the cakes are cooked.

1. Roughly chop the lobster meat. Toss with olive oil, diced tomato & ½ of the chopped chives. Season with salt & pepper. Place one potato/crabmeat cake on each of the four plates. Place a dollop of the lobster salad in the middle of each potato cake- Randomly place, equally, the smoked salmon on the crabmeat/potato cake. With 2 small spoons form the cream cheese/goat cheese mixture into quenelles. Place at 12 o’clock, 4 o’clock & 8 o’clock on the plate. Sprinkle with chive & serve immediately.