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1
Cook the potatoes: Preheat the oven to 350 degrees F. Place the potatoes in a roasting pan and drizzle with olive oil.
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2
Season with salt and stir to evenly coat the potatoes.
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3
Roast for 30 to 35 minutes, until the potatoes are soft.
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4
Remove from the oven and allow to cool slightly.
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5
While the potatoes are still warm, gently press down on each one with the back of a pan or the side of a knife so it flattens to about 3/4 inch but stays intact (it's okay if the edges crack a bit, as they will get extra crisp when fried).
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6
Heat about 4 inches of canola oil in a heavy pot over medium heat.
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7
Once the oil reaches 350 degrees F, fry the crushed potatoes, in batches, for 5 to 6 minutes, until they become golden and crunchy.
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8
Drain on paper towels and season with salt.
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9
Make the vodka creme fraiche: Combine the creme fraiche and vodka in a mixing bowl and whisk vigorously to whip and combine.
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10
Season lightly with salt.
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11
Refrigerate until ready to use.
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12
Prepare the toppings: Carefully flake the trout fillets into small bite-size pieces.
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13
Fry the shallots: Separate the shallot slices into rings.
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14
Lightly dredge the rings in the flour.
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15
In a saute pan, heat 1/2 inch of olive oil to 350 degrees F. Fry the shallots for 2 to 3 minutes, until golden brown.
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16
Drain on paper towels and immediately season with kosher salt.
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17
To assemble, place a small dollop of vodka creme fraiche on each piece of potato and top it with a piece of trout.
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18
Garnish with the radish sprouts, chives and fried shallots.
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19
Season with fleur de sel and drizzle with a little extra-virgin olive oil.
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20
Photographs by Yunhee Kim
