1 lb. smoked salmon, sliced
2 lbs. Yukon gold potatoes
½ cups fresh corn
pinch cayenne pepper
1 Tbsp. olive oil
1 Tbsp. lemon-thyme

Cut potatoes into ½ inch cubes. Bring large pot salted water to boil. Cook potatoes 8 to 10 minutes until just tender. Drain. Cool Pour olive oil in hot skillet. Sauté corn. Season with lemon thyme, salt and cayenne pepper. Cook 3 minutes until golden brown. Set aside. Cool.

The Vinaigrette

2 Tbsp. minced chives
2 Tbsp. chervil
1 Tbsp. finely chopped shallots
¼ cup truffle oil
2 Tbsp. banyul or sherry vinegar
** sea salt and freshly ground black pepper
In large bowl combine truffle oil, banyul vinegar, chives, shallots, salt and pepper. Set aside 1/3 of vinaigrette for finishing presentation. Combine 2/3 of vinaigrette with potatoes, corn and chervil.

Garnish

1 cucumber, seedless, cut into 60 slices
1 pint currant tomatoes or cherry tomatoes
18 toast points, cut into triangular shapes
6 sprigs chives
6 sprigs chervil
Place potato salad in dome shape in center of chilled serving plate. Cover with smoked salmon. Crown with 10 slices cucumber in flower pattern. Place currant tomato in center of each cucumber slice. with vinaigrette. Arrange toast points around sides of potato salad dome, pointing upwards. Garnish with chervil and chive sprigs.