To ensure that these delectable little fried cakes are crisp, squeeze as much liquid as possible from the shredded potatoes.
More Potato Recipes
1/4 cup crème fraîche
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon each of chopped dill, tarragon, chives and celery leaves
Salt and freshly ground pepper
1 pound Yukon Gold potatoes, peeled and coarsely shredded
2 1/2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons canola oil
4 ounces sliced smoked sturgeon or other smoked fish, torn in pieces
Radish sprouts, for garnish
How to Make It
In a small bowl, whisk the crème fraîche with the lemon juice and chopped herbs and season with salt and pepper.
Squeeze small handfuls of the shredded potatoes over a colander to remove as much liquid as possible. Transfer the potatoes to a medium bowl and toss with the flour; season with salt and pepper.
In a very large nonstick skillet, melt the butter in the oil. Add rounded tablespoons of the potato mixture to the skillet, about 2 inches apart; you should have 16 mounds. Flatten each mound slightly into a cake that's 1/2 inch thick and 1 1/2 inches wide. Cook the cakes over moderate heat, turning once, until golden and crisp, about 6 minutes. Drain on paper towels.
Arrange the potato cakes on a platter. Top each cake with a small dollop of the herbed cream, a few pieces of sturgeon and a few radish sprouts and serve.
The herbed cream can be refrigerated overnight. The potato cakes can be pan-fried 8 hours ahead and kept at room temperature. Reheat in a 325° oven before serving.
A sparkling wine's firm acidity will cut right through the smoky oiliness of the sturgeon. Washington State and Oregon produce some of the best (and most affordable) sparkling wines in the United States.
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