Potato Latkes with Smoked Salmon, Caviar, and Tarragon Crème Fraîche

Name: Potato Latkes with Smoked Salmon, Caviar, and Tarragon Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Jewish
Ingredients: 5 Tbsps all purpose flour; 57 grams caviar; 177 milliliters crème fraîche; 3 larges eggs, beaten to blend; 1 Tbsp chopped fresh tarragon; 1 teaspoons ground black pepper; 1 medium onion; 2 teaspoons salt; 340 grams sliced smoked salmon; 2 Tbsps (or more) vegetable oil; 1 kilograms unpeeled Yukon Gold potatoes

The recipe Potato Latkes with Smoked Salmon, Caviar, and Tarragon Crème Fraîche could satisfy your Jewish craving in approximately 45 minutes. For $1.41 per serving, you get It is perfect for Hanukkah. A mixture of all purpose flour, onion, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a pescatarian diet.

Instructions

Preheat oven to 300°F. Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Working in batches, wrap potatoes in kitchen towel and squeeze out excess liquid.

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Potato

Wrap

Equipment you will use

Food Processor

Kitchen Towels

Grater

Oven

Transfer to large bowl. Repeat process with onion; add to bowl with potatoes.

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Potato

Onion

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Bowl

Mix next 4 ingredients into potato mixture.

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Potato

Heat 2 tablespoons oil in large skillet over medium–high heat. 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.

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Potato

Cooking Oil

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Frying Pan

Transfer latkes to rimmed baking sheet; keep warm in oven.

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Baking Sheet

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, then caviar.

Ingredients you will need

Tarragon