Potato Latkes with Gravlax, Creme Fraiche and Caviar Recipe

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Potato Latkes with Gravlax, Creme Fraiche and Caviar

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