CRIQUE

1 pound baby Yukon Gold potatoes (approximately 6 small potatoes), peeled and grated on the large holes of a box grater or food processor
2 large eggs
3 tablespoons chopped chives
1 tablespoon fresh finely chopped parsley
1 tablespoon chopped black olives (optional)
Coarse salt and freshly ground pepper to taste
3 to 4 tablespoons extra virgin olive oil

TOPPING

Coarse salt to taste
2 tablespoons sour cream
4 ounces smoked salmon
1 lemon, juice and zest
1 teaspoon finely chopped chives
1 teaspoon finely chopped black olives
Freshly ground pepper to taste
1 teaspoon finely chopped parsley
Extra virgin olive oil for drizzling on the plate

1. Put the grated potato in a medium bowl. With a wooden spoon stir in the eggs, chives, parsley and olives. Season with salt and pepper and stir well to combine.
2. Warm 1½ (one half) tablespoons of the olive oil in a medium non-stick pan over high heat. With your fingers scoop out ½ (one half) of the filling and squeeze out the excess liquid between your hands and drop the mixture in the center of the pan. Using a fork or spatula then flatten the mixture firmly. Cook the crique over a low to medium heat for about 6 - 8 minutes, until golden brown. Flip and cook for an additional 3 to 4 minutes, or until the exterior is crisp and golden brown and the interior is tender. Repeat using the remaining olive oil and potato mixture
3. To make a small crique, lightly brush the insides of three 3½ (one half) inch diameter ring molds with olive oil. Heat the pan with additional oil and when the oil is hot place the ring molds in the pan. Squeeze the excess liquid out of the potato mixture between your hands and place 1-1½ (one half) tablespoons inside the ring. Proceed as above, cooking for 3 to 4 minutes, on each side. Using tongs remove the ring molds from the criques and gently press with a spatula. Flip and cook for an additional 1-2 minutes, or until the exterior is crisp and golden brown and the interior is tender.
4. Sprinkle the criques with salt and top with a dollop of sour cream. Place a small mound of the smoked salmon on top, and drizzle some of the lemon juice over the salmon. Sprinkle with the lemon zest, chives, and black olives and season with pepper. Garnish with parsley and drizzle some olive oil around the plate. Serve immediately.