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Lox with Potato Pancake and Crème Frâiche
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This crispy pancake is a delicious way to share Vital Choice Lox for a meal. It’s especially good when paired with a fresh green leaf salad.



Lox with Potato Pancake and Crème Frâiche


Serves 4 to 6


1 teaspoon macadamia nut oil or olive oil

1 medium Red Bliss Potato

1/2 cup crème fraiche or light sour cream

2 (4 oz each) Cold Smoked Nova Lox portions

1 teaspoon lemon zest

lemon wedges and freshly ground pepper for serving


  • Using a mandoline slicer or very sharp knife, slice potatoes into thin round slices, about 1/16 inch thick.

  • Warm olive oil in a thick pan over low heat and begin to layer potato slices from the outside in overlapping each slice to form a circular pattern. Turn heat to medium and cook for 10 minutes until pancake begins to brown.

  • Using a large spatula carefully loosen pancake from pan and turn, cook for a further 10 minutes, until brown and transfer to a serving platter.

  • Spoon crème frâiche into the centre of the pancake and layer with Lox and finish with the lemon zest. Serve with some lemon wedges and ground black pepper.

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