Potato Latkes with Gravlax, Creme Fraiche and Cavia

Name: Potato Latkes with Gravlax, Creme Fraiche and Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large baking potato (1 pound), peeled; 1 small onion (4 ounces), peeled; 1/4 cup all-purpose flour; 1 tablespoon matzo meal; 1 large egg, lightly beaten; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground pepper; Vegetable oil, for frying; 1/2 cup creme fraiche; 6 ounces thinly sliced gravlax, cut into 2-by-1/2-inch strips; 2 ounces paddlefish roe (see Note)

Servings: persons

1 large baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 tablespoon matzo meal
1 large egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying
1/2 cup creme fraiche
6 ounces thinly sliced gravlax, cut into 2-by-1/2-inch strips
2 ounces paddlefish roe (see Note)

1
In a food processor or on a box grater, coarsely shred the potato and onion.
2
Transfer to a colander and squeeze dry.
3
Let stand for 2 minutes, then squeeze dry again.
4
Transfer the potato mixture to a large bowl.
5
Add the flour, matzo meal, egg, salt and pepper and stir to combine.
6
In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering.
7
Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon.
8
Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute.
9
Drain on paper towels.
10
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
11
Arrange the latkes on a platter and top each one with creme fraiche, gravlax and roe.
12
Serve warm.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large baking potato (1 pound), peeled, 1 small onion (4 ounces), peeled, 1/4 cup all-purpose flour, 1 tablespoon matzo meal, and more.

Yes, Potato Latkes with Gravlax, Creme Fraiche and Caviar falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Latkes with Gravlax, Creme Fraiche and Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions