- 1 large baking potato (1 pound), peeled
- 1 small onion (4 ounces), peeled
- 1/4 cup all-purpose flour
- 1 tablespoon matzo meal
- 1 large egg, lightly beaten
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- Vegetable oil, for frying
- 1/2 cup crème fraîche
- 6 ounces thinly sliced gravlax, cut into 2-by-1/2-inch strips
- 2 ounces paddlefish roe (see Note)
- 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.
- 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.
- Arrange the latkes on a platter and top each one with crème fraîche, gravlax and roe. Serve warm.
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.
Paddlefish is a relative of sturgeon. Its roe is available at specialty food stores.