Potato Latkes With Smoked Salmon and Creme Fraiche
If you cant find or dont have creme fraiche try: ...Take 1 cup of heavy whipping cream and 1 tablespoon of buttermilk. Shake and let sit on kitchen counter for 12-16 hours until thick enough (depending on the temperature in the kitchen.) Then refrigerate. Voila...fresh.
- Ready In:
- 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
- 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.