Crispy Potato Latke with Smoked Salmon and Crème Fraiche

Cook Time 45 minutes

Servings 4-6

Ingredients

1kg Desiree potatoes, peeled
1 small onion, finely minced
1 tsp nutmeg
½ cup of loosely packed fresh panko crumbs
1 egg, beaten
1 tbsp potato starch or cornflour
Salt
2 tbsp duck fat or olive oil
6 slices of good quality smoked salmon
2 tbsp salmon roe
100g crème fraiche or sour cream
2 sprigs of dill, finely chopped
½ bunch of chives, finely chopped

Method

Attach a shredding disc to a food processor. Shred the potatoes into a fine julienne. Alternatively, grate the potatoes on the coarse side of a box grater. Place the shredded potato into a large bowl of chilled water.

Drain potatoes and place in a tea towel along with the minced onion. Squeeze out excess water. Now place in a bowl with the nutmeg, breadcrumbs, egg, potato starch and a good pinch of salt. Combine thoroughly with your hands.

Heat fat or oil in a large pan. Place 2-3 tablespoons of the potato mixture in your hand and mould into flat thin discs. Carefully lower into oil and cook for 1-2 minutes on each side or until golden in colour. Drain on paper towel.

Arrange latke on plates and top with smoked salmon, a generous dollop of crème fraiche or sour cream, salmon roe and fresh herbs.