A marriage of flavors combining Nash’s Indian upbringing and Leda’s Jewish heritage. The recipe is adaptable: swap out the parsley for dill or another herb, olives for the capers, and shallot for the onion, for example. You could also make this into a Dosa Wrap.
Serves 2
2 tablespoons cream cheese, at room temperature
2 ounces lox slices
2 teaspoons drained capers in brine, with a little brine reserved
Thinly sliced red onion
2 teaspoons torn fresh parsley leaves
Place a Dosa Pancake on a plate. Spread half of the cream cheese over the dosa and top with half of the lox slices and half of the capers. Flick a few drops of caper brine over the dosa and finish with a few slices of onion and 1 teaspoon of parsley. Repeat to make one more pancake.
2 tablespoons cream cheese, at room temperature
2 ounces lox slices
2 teaspoons drained capers in brine, with a little brine reserved
Thinly sliced red onion
2 teaspoons torn fresh parsley leaves
