Ingredients:

Potato Pancake

• 8 cups Idaho® russet potato, mashed
• 4 eggs
• 4 cups flour
• ½ cup chives
• 2 red onions, finely diced
• ½ cup fromage blanc
• 2 teaspoons salt
• 2 teaspoons black pepper

Whipped Fromage

• 2 cups fromage blanc
• 1 cup heavy cream
• ¼ teaspoon hot sauce
• ¼ teaspoon white pepper
• 2 Tablespoons chives

Chive Oil:

• 1 liter Sunflower Oil
• ½ pound chives 

Directions:

Idaho® Potato Pancake:

1. Combine all and don’t overmix.
2. Add 4 ounces (½ cup) scoop of batter for a large pancake, with 1 Tablespoon butter in the pan.
3. Sear in butter over medium heat until golden on each side (3-4 minutes)

Whipped Fromage:

1. Combine all ingredients in a mixer and whip until lightened in body.

Chive Oil:

1. Wash the chives and pat them dry to remove excess moisture. 
2. 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.

To Plate: 

1. Stack pancakes in the middle of plate, with some fromage in between each.  
2. 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.