INGREDIENTS
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2 Yukon Gold potatoes
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1½ cups all-purpose flour, sifted
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2 eggs
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1 teaspoon granulated sugar
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¼ teaspoon cayenne pepper
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5 ounces fromage blanc
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¼ teaspoon turmeric powder
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½ cup crème fraîche or sour cream, as needed
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1 (2-inch) piece leek (green part only), thinly sliced
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¼ cup olive oil
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1 teaspoon salt
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½ teaspoon black pepper, freshly ground
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1 cup cooked quinoa
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¼ cup tapenade
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3 slices smoked salmon, cut into 1-inch pieces
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2 tablespoons fresh dill