Potato Latkes with Gravlax, Crème Fraîche and Caviar
"You don't have to eat latkes with applesauce or sour cream," says Rachel Klein. She treats rustic potato latkes like regal blinis, serving them with farmed paddlefish roe (a sustainable, less expensive alternative to wild sturgeon caviar) and crème fraîche. Latke Recipes
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.