Potato Latkes with Smoked Salmon, Caviar, and Tarragon Crème Fraîche
Breakfasts • European
Description
Potato latkes with smoked salmon, caviar, and tarragon crème fraîche
Ingredients
- Salad Potatoes 5 lbs
- Onion 1 head
- Farm fresh eggs 3 pieces
- Wheat Flour 4.5 tablespoons
- Salt 1.5 teaspoons
- Ground Black Pepper 0.75 teaspoons
- Crème fraîche 5 fl oz
- Vegetable Oil 0 fl oz
- Tarragon 1 tablespoon
- Smoked Salmon Flavored Croutons 10 oz
- Red Caviar 0 oz
Step-by-Step Guide
Step 1
Peel the potatoes and grate them on a coarse grater. Squeeze out the excess moisture and pat dry with a paper towel. Transfer to a large bowl and do the same with the onion. Add the onion to the potatoes. Add the eggs, flour, salt, and black pepper. Mix well.
Step 2
Preheat the oven to 300°F.
Step 3
Heat the vegetable oil in a large skillet over medium heat. Drop small circles of the potato mixture and fry until golden brown, about 4 minutes on each side. Transfer to a baking sheet and place in the oven to keep warm.
Step 4
In a small bowl, mix the crème fraîche and finely chopped tarragon.
Step 5
On plates, arrange the potato latkes, then add a small amount of crème fraîche on top, followed by pieces of smoked salmon, and garnish with caviar or herbs.
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