Crispy Sweet Potato Latkes with Smoked Salmon and Herbed Crème Fraiche
By Tested and perfected in the Sur la Table kitchen
Crispy Sweet Potato Latkes with Smoked Salmon and Herbed Crème Fraiche
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 to 6 servings
- 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
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.