Potato Latkes with Salmon Roe and Sour Cream
Crispy potato latkes are topped with savory salmon roe and rich sour cream for a show-stopping appetizer or first course. The latkes can be made ahead and reheated just before serving for extra convenience.
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6
potatoes
peeled
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1
medium onion
peeled
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2
large eggs, beaten
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1/2
cup
all-purpose flour
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6-8
tbsp.
vegetable or canola oil
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2
tsp.
Kosker salt
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1/2
tsp.
freshly ground black pepper
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8 oz. sour cream
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100 grams good salmon roe
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Using a box grater or the grating blade of a food processor, grate potatoes and onion. Drain in a colander and press with your hands to remove all of the excess liquid.
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Add flour to the potatoes and onions. Gently fold in beaten eggs. Add salt and pepper.
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Heat oil to medium-high heat in a large skillet. Place some potatoes on a large spoon and place in the hot oil, use the back of the spoon to flatten the latkes, and fry the latkes in batches. Allow them to cook for about 3-4 minutes on each side before turning.
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Put latkes on a wire rack. Place paper towels under wire rack to catch oil drippings. Arrange latkes on large platter. Top each latke with a dollop of salmon roe and sour cream (or serve on the side). Garnish with a sprig of fresh dill.
Note: You can also serve this as a gorgeous, plated first-course. Place two latkes on a plate and garnish as instructed above. The dish is so beautifully presented and makes for a lovely meal starter for Shabbat or a special occasion meal such as an anniversary or New Year's Eve dinner.