For Potato Latke Base:
- 4 Tbsp. Butter, unsalted
- 1 stalk Celery, diced small
- 1/2 Red onion, diced small
- 2 Tbsp. Green onion, diced small
- 3 Tbsp. Robert Rothschild Farm Ginger Wasabi Sauce
- 4 Tbsp. Flour
- 1/4 cup Milk
- 1 lb. Potatoes
- 1 Egg
- 1 tsp. Salt
- 1/2 Tbsp. Pepper
For Dill Cream:
- 4 oz. Cream cheese, softened
- 3 Tbsp. Sour cream
- 1 Tbsp. Robert Rothschild Farm Ginger Wasabi Sauce
- 1 Tbsp. Heavy cream
- 1 Tbsp. Fresh dill, minced
- Smoked salmon, thinly sliced
- Caviar
For base: Melt 2 Tbsp. butter in sauté pan. Add celery and onions – sauté until translucent. Add Ginger Wasabi Sauce, flour and stir. Add milk and stir until thickened. Remove from heat and place mixture in bowl to cool. Shred potatoes with grater, mandolin or food processor or rice boil potatoes. Squeeze potatoes in towel to remove excess moisture. Add potatoes, egg, salt and pepper to celery/onion mixture. Form mixture into large patties and sauté in remaining butter (clarified) until golden brown, approximately 4 – 5 minutes per side. For cream: Place all ingredients in a bowl and mix until smooth. To serve: Spread thin layer of cream mixture on potato latke. Place 1 layer of smoked salmon on top of cream. Slice pizza into wedges. Garnish wedge with dollop of cream topped with caviar. Serve chilled. * NOTE: Yogurt can be substituted for heavy cream and sour cream to reduce calories. Also, reduced calorie cream cheese can be substituted.