Latkes with Lox (AKA Smoked Salmon,) a Poached Egg, Sour Cream, Dill, and Cheapo Supermarket Caviar

Hanukkah ended 145 days ago. And it doesn’t come around again for 202 days. But in the far recesses of my freezer, two Latkes lay in cryogenically suspended animation, awaiting their moment to shine and today was the day for “Hanukkah In May!”They became:Latkes with Lox (AKA Smoked Salmon,) a Poached Egg, Sour Cream, Dill,  and Cheapo Supermarket Caviar.
By now my affinity for Cheapo Supermarket Caviar, which is not technically a term, is well documented.Just like there’s a place in this world for Buses and Bentleys, there’s a place for – sit down if you’re easily shocked – Supermarket “Caviar.”
No one will confuse it with Beluga or Ossetra, this caviar comes from “lumpfish” – You can tell it’s low rent with a name like that. It comes in jars, often at supermarkets, for about $5 an ounce and since it’s pasteurized, after opening, it will keep in your fridge for a month at least.You might be surprised how a dab will bring a briny pop to your food and because of its cost, you can have it more often and add it to so many things where you wouldn’t “waste” good caviar.
 
Like Deviled Eggs. Baked Potatoes. Sushi. Salads. Bagel with Cream Cheese. Scrambled Eggs. Avocado Toast. Crabcakes.
It’s not quite caviar, but it’s also not NOT caviar.

by SquareMealDaily