Potato Cigar With Whitefish Salad

At a Glance

  • Prep Method: null
  • Yield: 24

Recipe By:


  • 5 pounds Yukon Gold potatoes
  • 1 cup heavy cream
  • Salt and pepper
  • 24 sheets feuilles de brik or phyllo pastry
  • Melted butter
  • 4 heads frisée lettuce, cored, washed and torn into bite-size pieces
  • 1/4 cup each tarragon, parsley, chive and celery leaves, torn
  • 3 Granny Smith apples, julienned
  • 2 smoked whitefish, boned, skinned and flaked into 1/2-inch pieces
  • Lemon Vinaigrette (recipe below)
  • Hollandaise sauce
  • Chopped chives

Lemon Vinaigrette:

  • 3 cups extra virgin olive oil
  • 1 cup lemon juice
  • 2 tablespoons clover honey
  • 1 tablespoon champagne vinegar
  • 1 teaspoon dried oregano
  • 1 garlic clove, mashed to a paste
  • Salt and pepper


Boil potatoes in salted water until fork tender. Peel; pass through 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 ounces potato purée 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 purée and feuilles de brik to make 24 cigars. Bake in 350°F oven about 10 minutes or until golden brown.

In a bowl, combine frisée, 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 frisée salad on top of potato cigar, garnish with chopped chives. (Serve cigar and hollandaise warm, salad cool.)

To make Lemon Vinaigrette, mix ingredients with stick blender until emulsified.

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