For the salmon:

Salmon must be prepared at least one day ahead (and may be kept for up to one week). Line a sheet pan with a piece of aluminum foil large enough to envelop the fish. Place half of the salt, pepper and sugar on the foil. Place salmon on salt mixture, skin side down. Rub flesh side with citrus zest and remaining salt, pepper and sugar. Fold aluminum foil over and place another sheet pan, weighted, directly on top of salmon. Place in the refrigerator. (This will help extract liquid as well as compact flesh.) Let marinate for 24 hours. Remove salmon from marinade and rinse under cold water. Pat dry.

For potato Blinis:

Cook potatoes as for mashed. Pass them through a ricer. Add milk and flour and mix well. Add remaining ingredients, one at a time, whole eggs first, then cream, then egg whites. Mix in each ingredient until thoroughly incorporated before adding the next. Season with salt and white pepper.

To cook, heat a pancake griddle to 325 degrees, spoon blini mixture about a tablespoon at a time onto griddle, and cook as for pancakes. This should be done at the last minute to insure that blinis stay warm.

For Citrus Vinaigrette:

Whisk all ingredients together. (This recipe makes more than enough. Store in a container that permits shaking to mix ingredients before using).

America’s Hottest New Chefs

By Thomas Keller

Page 32-33