Potato Latkes With Smoked Salmon, Caviar, And Tarragon Creme Fratche Recipe

Potato Latkes With Smoked Salmon, Caviar, And Tarragon Creme Fratche! Were you looking for a filling and uniqe dish. Then this is the dish for you. I served the Potato Latkes With Smoked Salmon, Caviar, And Tarragon Creme Fratche a week before for my friends and they all fell in love with it. Try the dish for yourself!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Unpeeled yukon cold potatoes3 Pound
 Onion1 Medium
 Eggs3 Large, beaten to blend
 All purpose flour4 1⁄2 Tablespoon
 Salt1 1⁄2 Teaspoon
 Ground black pepper3⁄4 Teaspoon
 Vegetable oil2 Tablespoon (Or More)
 Creme fraiche3⁄4 Cup (12 tbs)
 Chopped tarragon1 Tablespoon
 Sliced smoked salmon12 Ounce
 Caviar2 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 2801 Calories from Fat 1019

% Daily Value*

Total Fat 114 g175.1%

Saturated Fat 14.5 g72.6%

Trans Fat 0 g

Cholesterol 1046.1 mg

Sodium 6655 mg277.3%

Total Carbohydrates 339 g113.1%

Dietary Fiber 35.1 g140.5%

Sugars 37.8 g

Protein 153 g306.2%

Vitamin A 43.7% Vitamin C 39.2%

Calcium 51.9% Iron 121.6%

*Based on a 2000 Calorie diet

Directions

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 tablespoonf uls as needed, about 4 minutes per side.
Transfer latkes to rimmed baking sheet; keep warm in oven.
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