You know what they say about imitation being the finest form of flattery. Well, I channeled Wilko, a "gastro-pub" close to Big Guy's office at the University of Arizona in Tucson where he took me for brunch a while ago and made this fabulous potato cake aka giant latke for breakfast this morning. The only thing missing was the fresh frisee in a light caper flavored vinaigrette they serve on top, but no matter. It was delish anyway!
You see, my regular shopping stomping grounds in Newport had lox on sale yesterday at their meat counter and I absolutely had to have it. The moist, tender little morsels of salmony goodness made for a perfect lunch yesterday with cream cheese and sweet onion on a toasted ciabatta roll
...and it was the reason you're looking at what I had for dinner last night. By the way, the frost all over the gin bottle's because we keep our gin in the freezer, ready to go into an extra dry, dusty martini Big Guy's partial to.
But you know what? The salmon was even better this morning on the crisp outside creamy inside potato pancake with sour cream, onion and dill. Now, it could have been dinner last night, or lunch tomorrow or done in a mini version as appetizers with friends later in the week, or salmon on a blini like we've had before or even just fished straight out of the container because when you've a particular craving for something, it's kind of hard to put it off for very long if you know what I mean.
Incidentally, for any of you that are confused about lox versus smoked salmon, either wet or dry smoked, take a gander at this article from Jewish Woman Magazine and I guarantee it'll be clear as mud. To tell you the truth, the "lox" I purchased yesterday while extremely moist and tender and almost transparent looking which means it had to have been brined, also had a distinct smokey flavor and wasn't salty in the least. That being said, I'm not sure if it was lox or Nova or what but I do know it is absolutely awesome and I plan to have more of it later today. Just sayin'.
Here's a link for the how to's on the potato latkes. TTFN (ta ta for now).
Two year's ago - Braised Chicken with White Wine and Pancetta
Three year's ago - Southern Illinois BBQ Sandwich