Eat Well, Be Well, Live Well

Our diets have finally returned to normal following our European vacation (read: croissants, prosciutto, fruit tart, steak frites, etc.). I’m back to eating mostly Paleo–trying at least, and more importantly, eating very nutrient-dense foods. That means I’m always conjuring up and looking for dishes that incorporate the best meats (seafood included) and vegetables. Fruits have morphed into natural sweets, and grains have been relegated to occasional treats.

This dish fits the bill, although I’ve been working on this dish for some time now. It tastes delicious, but I can’t seem to photograph it quite right. What I mean to say is, I can’t make the photograph depict the tastiness of the dish. So I guess you’ll just have to take my word for it.

This recipe is an example of me attempting to replicate something I had at a restaurant. My version is nearly as good, and possibly a bit healthier. These pancakes are wonderful served as I’ve shown them here, or set on a bed of arugula that’s been tossed or drizzled with a little vinaigrette. They also make a perfect brunch, lunch or dinner dish.

Ingredients for 4 persons

1 medium-size Yukon Gold potato

1 medium-size zucchini, scrubbed but not peeled

1 large egg, lightly whisked

1-2 slices of quality lox, per person

1 crisp apple, cored, peeled and chopped into 1/4-inch dice

1/2 red onion, peeled and chopped into 1/4-inch dice

2 tsp honey

2 tbsp apple cider vinegar

Avocado oil or xtra-virgin olive oil

Sea salt

Fresh-ground black pepper

1 tbsp fresh chives

Preparation

Place the chopped apple, onion, honey and cider vinegar in a small saucepan. Heat over medium-low heat, stirring regularly. When the apple has softened a little, take the pan off the burner and allow to cool to room temperature.

In the meantime, peel the potato and grate using the standard size holes. Squeeze out the excess liquid and place in a medium-size bowl. Chop the ends off the zucchini and grate on the same setting. Squeeze out the excess liquid and add to the potato. Add in the whisked egg. Season with salt and pepper and mix well.

Heat a large cast-iron skillet over medium heat. Coat the bottom of the skillet with an even layer of oil. Using approximately 1/2 cup (packed) of grated vegetable mixture, form the pancakes two at a time, flattening them slightly so they’re 4-5 inches in diameter. Cook until the bottoms are golden brown, about 3-5 minutes. Flip and cook another 4-5 minutes. Keep cooked pancakes warm while you cook the rest. Note: everyone’s cooktop and pans cook differently. You don’t want to burn your pancakes, but you do want the potato cooked through. Keep an eye on the color while cooking and lower the heat if necessary.

Place the pancakes on plates (or on a bed of dressed greens, if using). Top with 1-2 slices of lox. Place a spoonful of the apple mixture (drained) on top. Sprinkle the chopped chives over the whole dish. Serve warm or at room temperature.

For a little added flavor and presentation appeal, top the pancakes with a dollop of creme fraiche before adding the “chutney” and chives.

Enjoy!