Boil the potatoes in the water with caraway seeds. Drain, let steam out and peel. Press through a press Beat the butter and parsley until smooth. Season with pepper, salt and nutmeg. Divide the mixture into six equal parts.
Pimientos del Piquillo (Spanish peppers from Navarre; you can get it in Spanish delicatessens, is always a preserve) drain and pat dry. Goat cheese (it is spicier with a mushroom cheese) cut into six pieces and sprinkle with thyme. Fill the peppers with it and coat each with potato mixture.
Roll the potato balls first in flour, then in egg and finally in panko flour in butter or butaris until golden brown. Peel the cucumber in strips, cut in half lengthways, core and cut into 5 mm crescents.
In the meantime, melt the honey in a pan. Stir in the vinegar and glaze the cucumber pieces in it. Mix the creme fraiche with the lemon zest, the paprika and shallot cubes. Season with vanilla salt, tarragon, chilli and pepper. Fold in the glazed cucumber and 5 min. let go.
Arrange the warm cucumber salad in the middle of the plate and place the potato balls.
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