Potato Pancakes with Smoked Sturgeon

 

                    These small, crisp latkes make a star opener topped with sour cream or crème fraîche and dill and sprinkled with smoked sturgeon. You can add a little paddlefish caviar or salmon roe to the topping.

Makes 4 servings, 12 to 14 latkes

• 450 gr russet baking potatoes, peeled
• 1 small onion, peeled
• 1 egg, beaten
• 30 ml all-purpose flour
• 2 ml baking powder
• 2 ml salt
• 1 ml freshly ground black pepper
• Cooking vegetable oil
• 125 ml crème fraîche ou sour cream
• 5 ml minced fresh dill
• Lemon juice
• 250 gr smoked sturgeon, seperated into large flakes, skin and bones removed (you may substitute smoked whitefish, trout or smoked salmon)

1. Using the large holes of a box grater/shredder or the grating disk on a food processor, shred the potatoes into a mixing bowl ; grate in the onion.
2. Line a large bowl with a clean kitchen towel ; transfer the mixture to the towel-lined bowl, twist the towel around it and squeeze out as much liquid as you can.
3. Transfer to another bowl and add the egg, flour, baking powder, salt and pepper ; stir with a fork until well blended.
4. Heat about ¼ inch of oil in a large, heavy skillet ; with a metal tablespoon, carefully place a spoonful of the mixture into the hot oil.
5. Press down on the mixture with an offset spatula to form an evenly thick pancake about 3 inches in diameter ; add more spoonuls, taking care not to overcrowd the skillet.
6. Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them carefully with a slotted metal spatula ; transer to a tray or platter lined with paper towels to drain.
7. Continue with the remaining mixture (you can make potato pancakes in advance. Leave the cooked pancakes at room temperture and when guests start to arrive, preheat the oven at 400F (200C). Spread out the pancakes on a large, dry baking sheet, taking care not to overlap them. Bake them until they are hot and crispy, about 10 minutes).
8. Meanwhile, in a small bowl, stir together the crème fraîche or sour cream and dill ; season to taste with lemon juice, salt and pepper.
9. To serve, transfer the hot potato pancakes to a platter ; spoon a small dollop o crème fraîche mixture onto each pancake and top with lakes o sturgeon.
10. Serve immediately.

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