Best 5 Potato Latkes With Smoked Salmon Creme Fraiche And American Farmed Caviar Recipes

POTATO GALETTES WITH SMOKED SALMON

Steps:

• Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
• Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.

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

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.

EASY POTATO LATKES

Steps:

• In a large bowl, combine onion, salt, and pepper. Add eggs, and stir until incorporated. Add matzo meal, and stir until incorporated. Add potatoes, and toss until combined and evenly coated.
• Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
• Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

POTATO LATKES WITH SMOKED SALMON AND CREME FRAICHE

Steps:

• Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes.
• Add eggs, flour, salt and pepper to potatoes.
• Heat oil to 350 degrees.
• 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.
• Or insted of creme fraiche and tarragon you can try: creme fraiche, 1 tbsp dill, finely chopped, 2 tbsp horseradish, 1 tsp lemon zest.

PURE POTATO LATKES

Steps:

• Adjust the rack in the middle of the oven and heat to 350 degrees. Bake the potatoes directly on the rack for 30 minutes, then flip and bake for another 15 minutes until they are hot throughout but still raw in the middle. Remove and let cool for about 30 minutes.
• Slice the potatoes in half widthwise. Holding the curved peel side with one hand, grate the flat, flesh side of each piece using the large holes of a box grater. The grating process should open them up like a jacket, leaving you with potato skins perfect for frying later, if you'd like. (You could also use a food processor with a grating blade instead; just peel your potatoes beforehand.) Sprinkle the grated potatoes with 1 teaspoon salt and 1/2 teaspoon pepper. Adjust the seasoning to taste.
• Take about 1/2 cup grated potato in your hands and gently squeeze between your palms to form a patty. Press the patty until about 1/2-inch thick and carefully set the latke on a plate. Repeat with the remaining grated potatoes to make about 8 latkes. Cover and refrigerate a few hours or overnight.
• Just before serving, heat a large, heavy skillet with about 1/4 inch of canola oil over medium-high. When it is hot, a shred of potato dropped into the oil should sizzle. Working in two batches, gently fry four latkes until crisp and deep golden, about 3 to 4 minutes per side. Transfer to paper towels or a paper bag to drain, and repeat with remaining latkes.
• Serve hot, topped with a slice of smoked salmon, a dollop of crème fraîche or sour cream and a few sprinkles of chives, if you like.