Potato Latkes With Smoked Salmon Creme Fraiche And American Farmed Caviar Recipes

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POTATO LATKES WITH SMOKED SALMON, CAVIAR, AND TARRAGON CRèME FRAîCHE



Potato Latkes with Smoked Salmon, Caviar, and Tarragon Crème Fraîche image

Provided by Ted Allen

Categories     Dairy     Fish     Potato     Appetizer     Brunch     Hanukkah     Seafood     Salmon     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 20 latkes

Number Of Ingredients 11

3 pounds unpeeled Yukon Gold potatoes
1 medium onion
3 large eggs, beaten to blend
4 1/2 tablespoons all purpose flour
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 tablespoons (or more) vegetable oil
3/4 cup crème fraîche
1 tablespoon chopped fresh tarragon
12 ounces sliced smoked salmon
2 ounces caviar

Steps:

  • Preheat oven to 300°F. Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Working in batches, wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes. Mix next 4 ingredients into potato mixture.
  • Heat 2 tablespoons oil in large skillet over medium-high heat. Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
  • Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche, then caviar.

SMOKED FISH & POTATO LATKES SHARING PLATTER



Smoked fish & potato latkes sharing platter image

Pan-fry potato patties until golden, then serve with smoked salmon, mackerel and a creamy sauce as part of a sharing seafood platter

Provided by Jenny White

Categories     Buffet, Starter

Time 45m

Number Of Ingredients 13

1kg baking potatoes
1 onion , grated and excess moisture squeezed out
1 garlic clove , finely grated
25g plain flour
1 egg , beaten
50g butter
3 tbsp olive oil
140g crème fraîche
2 tbsp chopped herbs (we used parsley, dill and basil)
2 tbsp horseradish sauce
140g smoked salmon
140g smoked mackerel
2 lemons , cut into wedges, to serve

Steps:

  • Soak the potatoes in cold water for 1 hr, drain, then cut into quarters. Cook in boiling salted water for 5 mins, drain and set aside until cool enough to handle. Coarsely grate and transfer to a bowl.
  • Stir in the onion, garlic, flour, egg and plenty of seasoning. Divide the mixture into 24 and shape into small patties (known as latkes). Heat a little of the butter and oil in a large non-stick frying pan and fry the latkes over a medium heat for 3-4 mins each side until golden brown (you will need to do this in batches, add more butter and oil each time). Drain on kitchen paper and keep warm.
  • Mix the crème fraîche, herbs and horseradish sauce together and season. Spoon the mixture into a serving bowl. Slice the smoked salmon into strips and break the smoked mackerel into bite-sized pieces. Arrange on a serving platter with the potato latkes, herby crème fraîche and some lemon wedges.

Nutrition Facts : Calories 319 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.5 milligram of sodium

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