Latkes
Kirk
ingredients
- Latkes:
- 2 Small Carrots, Peeled
- 2 Small Parsnips, Peeled
- 1 Medium Potato, Peeled (Do not place in water)
- 1/4 Cup All-Purpose Flour
- 2 Large Eggs, beaten
- 1/2 Teaspoon minced Chives
- 1/2 Teaspoon minced Shallots
- 1 Teaspoon chopped Parsley
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon fresh Ground Black Pepper
- Peanut Oil for frying
- Garnish:
- 1/2 Cup Creme Fraiche
- 1 Tablespoon Horseradish
- 14 1-inch slices Smoked Salmon
- 14 1/4-teaspoon Osetra Caviar
directions
- 1
Coarsely grate the carrots, parsnips, and potato. In a large bowl, combine the grated ingredients with the flour. Add the eggs, chives, shallots, parsley, salt and pepper. Fill a medium sauté pan 1/4-inch high with peanut oil. Heat the oil over a medium flame until it is lightly smoking. With a tablespoon, scoop batter into the pan and flatten it immediately. Fry the latkes until their edges are brown and crisp. When they are browned, flip them, and continue to brown them. Remove the latkes from the oil and drain them over paper towels.
- 2
Mix the horseradish and creme fraiche. Garnish each pancake with a slice of salmon, a 1/4 teaspoon of caviar, and a dollop of creme fraiche-horseradish mixture.
notes
Very Good
Source: Marin Independent Journal
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