Mashed Potato Pancake with Whipped Fromage, Caviar and Chive
Source: Nick Leahy Nick's Westside and Chicken Out
Yield: 12 Servings
8 cups Idaho® russet potato, mashed
4 cups flour
½ cup chives
2 red onions, finely diced
½ cup fromage blanc
2 teaspoons salt
2 teaspoons black pepper
2 cups fromage blanc
1 cup heavy cream
¼ teaspoon hot sauce
¼ teaspoon white pepper
2 Tablespoons chives
1 liter Sunflower Oil
½ pound chives
Idaho® Potato Pancake:
Combine all and don’t overmix.
Add 4 ounces (½ cup) scoop of batter for a large pancake, with 1 Tablespoon butter in the pan.
Sear in butter over medium heat until golden on each side (3-4 minutes)
Combine all ingredients in a mixer and whip until lightened in body.
Wash the chives and pat them dry to remove excess moisture.
Pack the chives into the oil, and puree them using a blender. Let the pureed chive oil sit in a glass container or other nonreactive jar for 2 to 3 days in the fridge. Strain the green chive oil through a fine mesh strainer such as a chinois, to extract only the colored oil. Store the oil in an airtight container for up to 1 month.
Stack pancakes in the middle of plate, with some fromage in between each.
Then place a quenelle of the fromage on top of the last pancake, garnish with osetra and smoked trout roe, chives, julienned red onions, pea shoots, and chive oil.