Roulades of Smoked Salmon with Warm Goat Cheese

• 6 oz. goat cheese Salt and pepper to taste 
• 4 oz. smoked salmon Red leaf lettuce 
• 2 lg. potatoes 2 tbsp.champagne vinegar 
• 4 oz. clarified butter 4 tbsp. hazelnut oil

Peel the potatoes and slice thinly on a mandolin. Coat slices with clarified butter and salt and lay on a baking tray. Bake at 375 degrees for 20 minutes until soft but not brown.
Place the goat cheese on a sheet of plastic wrap and cover with another layer of plastic wrap. Flatten with a rolling pin. If the salmon is not already thinly sliced, slice as thinly as possible.
Place potato slices to form a large square onto aluminum foil. Place cheese on top of the potato square and then the salmon slices on top of the cheeses. Roll up jelly roll style. Then refrigerate 15 minutes. Slice into 2 inch slices.
Saute roulades on all sides to brown in remaining clarified butter. Serve on red leaf lettuce, drizzled with champagne vinegar/hazelnut oil dressing.