Best Avocado Pancakes With Crème Fraîche And Trout Roe Recipes

Avocado Lime Crema image

Provided by Ree Drummond : Food Network

Time 5m

Yield 8 servings

Number Of Ingredients 7

2 avocados
1 cup chopped fresh cilantro
1 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest and juice of 2 limes

Steps:

Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.

Caviar with House-Made Potato Chips and Lemon Crème Fraiche image

Provided by Antonia Lofaso

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 cups peanut oil
3 Kennebec or Yukon potatoes, unpeeled, sliced 1/4 inch thick on a mandoline, rinsed twice in cold water and drained of excess water
Kosher salt
4 tablespoons chopped fresh dill
2 cups creme fraiche
4 tablespoons chopped chives
2 tablespoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 ounce Russian Osetra caviar, salmon roe or trout roe (see Cook's Note)

Steps:

For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.

Avocado Pancakes with Crème Fraîche and Trout Roe image

Yield makes 25 small pancakes

Number Of Ingredients 13

Crème Fraîche
1 cup heavy whipping cream
1 tablespoon cultured buttermilk
Pancakes
1/4 medium white onion
1 ripe avocado, peeled and pitted
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
3/4 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 ounces trout roe

Steps:

TO MAKE THE CRÈME FRAÎCHE: Pour the cream into a glass container or bowl. Stir in the buttermilk, cover, and let the mixture sit in a warm spot until the mixture thickens to the consistency of sour cream, at least 8 hours and up to 24 hours. Cover and refrigerate.
TO MAKE THE PANCAKES: In the work bowl of a food processor fitted with the metal blade or the jar of a blender, process the onion until pureed. Add the avocado, egg, flour, baking powder, milk, salt, and pepper, and process until the mixture is creamy and resembles breakfast-pancake batter, about 4 minutes. Set a large, lightly oiled skillet over medium-low heat. Drop the pancake batter by tablespoonfuls about 1 inch apart onto the heated skillet. Cook until the pancakes puff up, deflate slightly, and are lightly browned on both sides, 2 to 2 1/2 minutes per side.
TO ASSEMBLE THE PANCAKES: Top each warm pancake with 1 tablespoon of crème fraîche and 1 teaspoon of trout roe. Serve immediately.
do it early
The crème fraîche will keep for 1 week in the refrigerator.
tips
If you don't feel like making your own crème fraîche, most grocery stores carry it.
Many high-end markets, such as Whole Foods and Central Market, carry trout roe. A number of vendors offer it online as well.