POTATO PANCAKE with TROUT CAVIAR by Chef Jacques Pepin (4 First Course Servings)

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POTATO PANCAKE WITH TROUT CAVIAR By Chef Jacques Pepin (4 first course servings) INGREDIENTS Heat the butter and oil in a large nonstick skillet about 10 inches in diameter. 1 tablespoon unsalted butter Meanwhile, put the shredded potatoes in a 2 tablespoons good olive oil colander in a sink and squeeze lightly to remove some of their natural juices. cups shredded potatoes 4 (use the large holes of a box cheese grater) Transfer the potatoes to the skillet, and ½ teaspoon salt sprinkle with the salt and pepper and mix well with a wooden spoon. Press on the ¼ teaspoon freshly ground black pepper potatoes with the back of a large spoon to compact them into a pancake of about equal ¼ cup sour cream thickness throughout. Cook uncovered over medium heat for 10 to 12 minutes or until ½ cup trout caviar *preferably American brown on the underside. Flip the pancake 2 tablespoons chopped chives over and cook for an additional 8 minutes to brown other side. Slide it onto a plate, and cool until lukewarm. Sunburst Trout Caviar, as featured on Chefs A’ To Plate: Spread sour cream on the potato Field, can be ordered at www.sunbursttrout.com pancake and top with the trout caviar, or by calling 800.673.3051. A listing of other covering the entire surface of the pancake. American caviar producers can be found at Sprinkle on chives, cut into wedges, and www.seaweb.com, or ask your local specialty serve. merchant. Happy Cooking! Courtesy of Chefs A’ Field. 1 POTATO PANCAKE WITH TROUT CAVIAR By Chef Jacques Pepin SOURCING NOTE: Most Russian and Caspian caviar’s are severely over-fished and endangered. As an alternative, there are now many high quality & sustainable American caviar’s that can be found across the country. American caviar is available in a wide variety of stocks, including trout, sturgeon, and paddlefish. American caviar’s are an eco-friendly alternative and are generally far-less expensive than their Russian counterparts. American caviar has earned the praises of some of America’s top chefs. Courtesy of Chefs A’ Field. 2 .

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