Potato Latkes with Smoked Salmon, Caviar and Tarragon Creme Fraiche
4 servings
30 minutes
Potato latkes with smoked salmon, caviar, and tarragon crème fraîche is an exquisite dish of European cuisine that combines traditional flavors with modern gastronomic accents. Crispy latkes made from grated potatoes and aromatic onions create the perfect base for the rich tarragon crème fraîche that adds freshness and lightness. Smoked salmon adds a noble, delicate flavor, while black caviar completes the composition with its refined saltiness. This dish is ideal for festive dinners and gastronomic pleasures as it combines a richness of textures and flavor nuances, creating true delight for gourmets.
1
Peel the potatoes and grate them on a coarse grater. Squeeze out the potatoes and pat them dry with a paper towel. Transfer to a large bowl and do the same with the onion. Add to the potatoes. Add eggs, flour, salt, and black pepper. Mix well.
- Potato: 1.4 kg
- Onion: 1 head
- Chicken egg: 3 pieces
- Wheat flour: 4.5 tablespoons
- Salt: 1.5 teaspoon
- Ground black pepper: 0.8 teaspoon
2
Preheat the oven to 150 degrees.
3
Heat vegetable oil in a large skillet over medium heat. Place small circles of potato mixture and fry until golden brown for about 4 minutes on each side. Transfer to a baking sheet and place in the oven to keep warm.
- Vegetable oil: 2 tablespoons
4
In a small bowl, mix crème fraîche and finely chopped tarragon.
- Creme fraiche: 0.8 glass
- Tarragon leaves: 1 tablespoon
5
Place potato latkes on a plate, then add a small amount of crème fraîche, top with pieces of smoked salmon, and garnish with caviar or herbs.
- Potato: 1.4 kg
- Creme fraiche: 0.8 glass
- Smoked salmon: 340 g
- Black caviar (sturgeon roe): 55 g
