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
December 2005
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Credit:
© Keller & Keller
Recipe Summary
Ingredients
Directions
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.