Potato Pancake with Smoked Salmon
"Can't Beet It" Style

Yield: 2 dozen

• 1/2  cup  butter
• 1  large potato, peeled and grated
• 1  large celery root, peeled and grated
• 1/2  cup  fresh corn kernels
• 2  tablespoons  chopped fresh chives
• 1 1/2  teaspoons  salt
• 1/2  teaspoon  freshly ground black pepper
• 1/8  teaspoon  ground nutmeg
• 3  tablespoons  all-purpose flour
• 1  large egg, lightly beaten
• 12  ounces  smoked salmon
• 1 Jar Can't Beet It

Melt butter in a small saucepan over low heat (fat will rise to the top, and milk solids will sink to the bottom). Skim off white froth that appears on top. Strain off the clear, yellow butter, discarding milk solids. Set aside.

Drain and pat grated potato and celery root dry, pressing between paper towels. Combine grated vegetables, corn, and next 4 ingredients in a large bowl. Stir in flour and egg. Shape vegetable mixture into 24 (2-inch) minicakes.

Heat about 2 tablespoons clarified butter in a large nonstick skillet over medium heat. Cook 8 cakes, 7 to 8 minutes on each side or until golden. Repeat procedure with remaining butter and cakes. Place a 1/2-ounce piece of smoked Salmon on each cake. Top with a dollop of Can't Beet It. Serve warm.

Deviled Eggs
“Can’t Beet It Style”

6 hard-boiled eggs
2 tablespoons mayonnaise
3 tablespoons (or more) Can’t Beet It
Freshly ground black pepper and salt to taste

Halve hard-boiled eggs, scoop yolks into a small bow. Mash well. Add mayonnaise and Can’t Beet It until desired consistency is reached. Add salt and pepper to taste. Using a spoon or a fork, fill egg white halves. Can be served immediately or refrigerate a few hours before serving.