Best Potato Latke With Smoked Salmon Crique Stephanioise Recipes

POTATO LATKES WITH SMOKED SALMON AND CREME FRAICHE

Steps:

• Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes.
• Add eggs, flour, salt and pepper to potatoes.
• Heat oil to 350 degrees.
• Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
• Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche.
• Or insted of creme fraiche and tarragon you can try: creme fraiche, 1 tbsp dill, finely chopped, 2 tbsp horseradish, 1 tsp lemon zest.

POTATO LATKES I

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
• In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

POTATO LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR

Steps:

• Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
• Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
• In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
• Top each latke with smoked salmon, creme fraiche, and American farmed caviar.

GIANT LATKE SKILLET

Steps:

• For the latke: Drape a clean dish towel (or cheesecloth) over a colander. Grate the potatoes and onion in food processor or by hand with a box grater and place inside the towel-lined colander. Sprinkle with 1/2 teaspoon salt, toss around and let drain in the sink for 20 to 30 minutes.
• Squeeze as much moisture as possible out of the potato-onion mixture. Combine with 1/2 teaspoon salt, the lemon juice, lemon zest, eggs, matzo meal and 2 to 3 turns of black pepper in a medium bowl and mix to form a pasty mixture. Fold the dill into the mix. Cover with plastic and refrigerate for 30 minutes to 1 hour.
• Place a 10-inch cast-iron skillet on medium heat and allow to heat for 5 minutes. Also, preheat the oven to 350 degrees F. Add 4 tablespoons of the oil and swirl to coat the bottom of the pan. Flick a little piece of the potato-onion mixture into the oil; if it's hot enough, it will sizzle lightly.
• Roll the potato-onion mixture into a ball and place it in the middle of the pan. Gently press with spatula to flatten the mixture so it evenly covers the bottom of the pan. Cook on medium heat for 5 minutes. Transfer to oven and bake for 10 minutes. By this time, the latke should be firm enough to flip without falling apart. Transfer the pan to the stove. Place a plate over the pan and carefully invert to flip the latke. Slide it back into the pan and bake for another 10 minutes.
• For the topping: To assemble, place the latke on a plate. Spread some creme fraiche over the latke, then lay the salmon slices on top in an even layer. Top with the eggs, a dash of hot sauce, a few more dollops of the creme fraiche, the dill and chopped scallions, a few turns of black pepper and a pinch of salt. Slice into wedges to serve.

POTATO LATKE WITH SMOKED SALMON (CRIQUE STEPHANIOISE)

Steps:

• Put the grated potato in a medium bowl. With a wooden spoon, stir in the egg, chives, parsley and olives. Season with salt and pepper, and stir well to combine.
• To make large criques, warm 1 1/2 tablespoons of the olive oil in a medium nonstick pan over high heat. With your fingers, scoop out one half of the potato mixture, squeeze out the excess liquid between your hands and drop in the center of the pan. Using a fork or spatula, flatten the mixture firmly. Cook the crique over low to medium heat for about 6 to 8 minutes, until golden brown. Flip and cook for an additional 3 to 4 minutes, or until the exterior is crisp and golden brown and the interior is tender. Repeat using the remaining olive oil and potato mixture.
• To make small criques, lightly brush the insides of three 3 1/2-inch-diameter ring molds with olive oil. Heat the pan with additional oil, and place the molds into the pan. Squeeze the excess liquid out of the potato mixture between your hands, and place 1 1/2 tablespoons inside each ring. Proceed as above, cooking for 3 to 4 minutes on the first side. Using tongs, remove the molds from the criques and gently press with a spatula. Flip and cook for an additional 1 to 2 minutes, or until the exterior is crisp and golden brown and the interior is tender. Set the criques aside. Repeat until remaining olive oil and potato mixture are used up.
• To serve, sprinkle the criques with salt and top with a dollop of sour cream. Place a small mound of the smoked salmon on top, and drizzle some of the lemon juice over the salmon. Sprinkle with the lemon zest, chives and black olives, and season with pepper. Garnish with parsley, and drizzle some olive oil around the plate. Serve immediately.