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Crispy Sweet Potato Latkes with Smoked Salmon and Herbed Crème Fraiche

Serves: Makes 4 to 6 servings

Ingredients:

  • 8 ounces crème fraiche
  • 1 tablespoon minced dill
  • Zest and juice of one lemon
  • Sea salt and freshly ground black pepper
  • 1 medium yellow onion
  • 2 pounds sweet potatoes, peeled
  • 2 eggs, lightly beaten
  • ¼-cup unbleached all-purpose flour
  • Vegetable oil for pan frying
  • 6 ounces cold-smoked salmon, cut on the bias into thin strips


Procedures:



In a small bowl combine the crème fraiche, dill, lemon zest and juice. Taste and adjust seasoning with salt and pepper and set aside.

Using a food processor with grating disc, or box grater, coarsely grate the onion and potatoes. Press the mixture through a strainer and pat dry with paper towels to extract as much liquid as possible.

Add the drained potato and onion to a medium bowl, add the egg and flour and stir with a silicone spatula until thoroughly combined. Season with salt and pepper.

To cook latkes: Place a large non-stick skillet on the stove over medium-high heat, add 2 tablespoons of oil and heat until shimmering. Working in batches, carefully drop 2 tablespoons of the potato mixture into the skillet and flatten with a spatula to form 3 inch latkes. Cook until golden-brown, then flip once and cook until golden and crisp, about 10 minutes in total. Transfer to a paper towel-lined plate to drain and season with salt. Repeat with remaining potato mixture, adding additional oil as needed.

To assemble: Dollop a spoonful of the herbed crème fraiche on top of the latke and top with a strip of smoked salmon. Continue this process with remaining latkes and transfer to a serving platter and serve.

Tested and perfected in the Sur la Table kitchen

 
 
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