Herbed Yukon Gold Potato Latkes With Smoked Salmon Recipes

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POTATO LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR



Potato Latkes with Smoked Salmon, Creme Fraiche, and American Farmed Caviar image

Provided by Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 14

8 medium potatoes, peeled
1 medium onion
Lemon juice
1 cup all-purpose flour
1 cup milk
1 egg
1 tablespoon baking powder
Pinch freshly grated nutmeg
1/8 cup melted butter
Kosher salt and freshly ground black pepper
Peanut oil, for frying
Smoked salmon, thinly sliced, for topping
Creme fraiche, for garnish
American farmed caviar, for garnish

Steps:

  • Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
  • Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
  • In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
  • Top each latke with smoked salmon, creme fraiche, and American farmed caviar.

POTATO LATKE WITH SMOKED SALMON (CRIQUE STEPHANIOISE)



Potato Latke with Smoked Salmon (Crique Stephanioise) image

Provided by Joan Nathan

Categories     dinner, main course

Time 45m

Yield About 2 large criques or 10 small criques

Number Of Ingredients 16

1 pound baby Yukon Gold potatoes (approximately 6 small potatoes), peeled and grated
1 extra-large egg
3 tablespoons chopped chives
1 tablespoon fresh finely chopped parsley
1 tablespoon chopped black olives (optional)
Coarse salt and freshly ground pepper to taste
3 to 4 tablespoons extra virgin olive oil, plus oil for greasing ring molds
Coarse salt to taste
2 tablespoons sour cream
4 ounces smoked salmon, cut in strips
Juice and zest of 1 lemon
1 teaspoon finely chopped chives
1 teaspoon finely chopped black olives
Freshly ground pepper to taste
1 teaspoon finely chopped parsley
Extra virgin olive oil for drizzling on the plate

Steps:

  • Put the grated potato in a medium bowl. With a wooden spoon, stir in the egg, chives, parsley and olives. Season with salt and pepper, and stir well to combine.
  • To make large criques, warm 1 1/2 tablespoons of the olive oil in a medium nonstick pan over high heat. With your fingers, scoop out one half of the potato mixture, squeeze out the excess liquid between your hands and drop in the center of the pan. Using a fork or spatula, flatten the mixture firmly. Cook the crique over low to medium heat for about 6 to 8 minutes, until golden brown. Flip and cook for an additional 3 to 4 minutes, or until the exterior is crisp and golden brown and the interior is tender. Repeat using the remaining olive oil and potato mixture.
  • To make small criques, lightly brush the insides of three 3 1/2-inch-diameter ring molds with olive oil. Heat the pan with additional oil, and place the molds into the pan. Squeeze the excess liquid out of the potato mixture between your hands, and place 1 1/2 tablespoons inside each ring. Proceed as above, cooking for 3 to 4 minutes on the first side. Using tongs, remove the molds from the criques and gently press with a spatula. Flip and cook for an additional 1 to 2 minutes, or until the exterior is crisp and golden brown and the interior is tender. Set the criques aside. Repeat until remaining olive oil and potato mixture are used up.
  • To serve, sprinkle the criques with salt and top with a dollop of sour cream. Place a small mound of the smoked salmon on top, and drizzle some of the lemon juice over the salmon. Sprinkle with the lemon zest, chives and black olives, and season with pepper. Garnish with parsley, and drizzle some olive oil around the plate. Serve immediately.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 33 grams, Carbohydrate 45 grams, Fat 42 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 925 milligrams, Sugar 3 grams, TransFat 0 grams

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