Potato Latkes With Smoked Salmon And Creme Fraiche Food

POTATO LATKES WITH SMOKED SALMON AND CREME FRAICHE

Steps:

• 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.

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

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 GALETTES WITH SMOKED SALMON

Steps:

• Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
• Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.

SMOKED FISH & POTATO LATKES SHARING PLATTER

Steps:

• Soak the potatoes in cold water for 1 hr, drain, then cut into quarters. Cook in boiling salted water for 5 mins, drain and set aside until cool enough to handle. Coarsely grate and transfer to a bowl.
• Stir in the onion, garlic, flour, egg and plenty of seasoning. Divide the mixture into 24 and shape into small patties (known as latkes). Heat a little of the butter and oil in a large non-stick frying pan and fry the latkes over a medium heat for 3-4 mins each side until golden brown (you will need to do this in batches, add more butter and oil each time). Drain on kitchen paper and keep warm.
• Mix the crème fraîche, herbs and horseradish sauce together and season. Spoon the mixture into a serving bowl. Slice the smoked salmon into strips and break the smoked mackerel into bite-sized pieces. Arrange on a serving platter with the potato latkes, herby crème fraîche and some lemon wedges.

LATKES

Steps:

• Push the potatoes through the fine grater disc of the food processor.
• Remove and drain in a sieve, pushing well to get out as much liquid as you can.
• Fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
• Process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not puréed.
• Add more flour if it's at all runny as opposed to just a sticky, thick mess.
• Fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.
• The oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.
• Flatten them slightly when you turn them over.
• If making ahead, at this point you can spread the latkes out on a baking sheet and let cool.
• Keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 C oven.
• It will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.
• When ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.

POTATO LATKES WITH SMOKED SALMON, CAVIAR, AND TARRAGON CRèME FRAîCHE

Steps:

• 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. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes. Mix next 4 ingredients into potato mixture.
• 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. 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, then caviar.

PURE POTATO LATKES

Steps:

• Adjust the rack in the middle of the oven and heat to 350 degrees. Bake the potatoes directly on the rack for 30 minutes, then flip and bake for another 15 minutes until they are hot throughout but still raw in the middle. Remove and let cool for about 30 minutes.
• Slice the potatoes in half widthwise. Holding the curved peel side with one hand, grate the flat, flesh side of each piece using the large holes of a box grater. The grating process should open them up like a jacket, leaving you with potato skins perfect for frying later, if you'd like. (You could also use a food processor with a grating blade instead; just peel your potatoes beforehand.) Sprinkle the grated potatoes with 1 teaspoon salt and 1/2 teaspoon pepper. Adjust the seasoning to taste.
• Take about 1/2 cup grated potato in your hands and gently squeeze between your palms to form a patty. Press the patty until about 1/2-inch thick and carefully set the latke on a plate. Repeat with the remaining grated potatoes to make about 8 latkes. Cover and refrigerate a few hours or overnight.
• Just before serving, heat a large, heavy skillet with about 1/4 inch of canola oil over medium-high. When it is hot, a shred of potato dropped into the oil should sizzle. Working in two batches, gently fry four latkes until crisp and deep golden, about 3 to 4 minutes per side. Transfer to paper towels or a paper bag to drain, and repeat with remaining latkes.
• Serve hot, topped with a slice of smoked salmon, a dollop of crème fraîche or sour cream and a few sprinkles of chives, if you like.