Potato Latkes With Smoked Salmon And Creme Fraiche

Name: Potato Latkes With Smoked Salmon And Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup creme fraiche; 1 tablespoon chopped fresh tarragon; 3 lbs yukon gold potatoes (peeled); 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 vegetable oil (or more); 12 ounces sliced smoked salmon

Servings: persons

1
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.
2
Add eggs, flour, salt and pepper to potatoes.
3
Heat oil to 350 degrees.
4
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.
5
Mix creme fraiche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon creme fraiche.
6
Or insted of creme fraiche and tarragon you can try: creme fraiche, 1 tbsp dill, finely chopped, 2 tbsp horseradish, 1 tsp lemon zest.

682

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 10 ingredients. The key ingredients include: 3/4 cup creme fraiche, 1 tablespoon chopped fresh tarragon, 3 lbs yukon gold potatoes (peeled), 1 medium onion, and more.

Yes, Potato Latkes With Smoked Salmon And Creme Fraiche falls under the Seafood 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!