Potato Latkes with Smoked Salmon, Creme Fraiche, and American Farmed Caviar (Wolfgang Puck) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
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 |
Directions:
1. Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
2. 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.
3. 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.
4. Top each latke with smoked salmon, creme fraiche, and American farmed caviar.
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