• Make-Ahead

Ingredients

1. 1 large baking potato (1 pound), peeled
2. 1 small onion (4 ounces), peeled
3. 1/4 cup all-purpose flour
4. 1 tablespoon matzo meal
5. 1 large egg, lightly beaten
6. 1 1/2 teaspoons salt
7. 1/2 teaspoon freshly ground pepper
8. Vegetable oil, for frying
9. 1/2 cup crème fraîche
10. 6 ounces thinly sliced gravlax, cut into 2-by-1/2-inch strips
11. 2 ounces paddlefish roe (see Note)

Directions

1. In a food processor or on a box grater, coarsely shred the potato and onion. Transfer to a colander and squeeze dry. Let stand for 2 minutes, then squeeze dry again. Transfer the potato mixture to a large bowl. Add the flour, matzo meal, egg, salt and pepper and stir to combine.
2. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
3. Arrange the latkes on a platter and top each one with crème fraîche, gravlax and roe. Serve warm.

Make Ahead

The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.

Notes

Paddlefish is a relative of sturgeon. Its roe is available at specialty food stores.