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Bite-Size Potato Latkes with Smoked Salmon and Creme Fraiche
Traditionally served at Hanukkah, a latke (LAHT-kuh) is a pancake made from grated potatoes, onions and seasonings. Normally served warm with applesauce and sour cream, here they are "dressed up" for a holiday party adorned with beautiful smoked salmon rosettes and herb flecked crème fraiche. Chag Sameach [KHAHG ah-MEHY-ahkh] - that’s Yiddish for Happy Holidays!
Crème Fraiche and Salmon
Cut salmon slices into strips approximately 3-inches in length and 1-inch wide. Roll each strip into a rosette. (Note: You will need 24 rosettes.) Place on a plate, cover gently with plastic wrap and refrigerate until needed.
Place potatoes and onions in a clean mixing bowl; add egg, Matzo meal (or flour), salt and pepper, and toss to mix evenly and thoroughly.
Place a medium sauté pan over medium-high heat. Add oil and heat through. Scoop potato mixture by the tablespoonful; press it gently to form a small pancake, then slip it into the heated oil. Cook until the underside of each is golden brown, about 2 to 3 minutes. Turn pancakes, and cook until the other side is golden brown and the potatoes are cooked through, about 2 minutes more. Transfer latkes to a paper towel-lined plate to drain briefly.*
Top each with a dollop of the crème fraiche mixture, a smoked salmon rosette, and a couple of chive sprigs. Attractively arrange on small plates (or a serving platter), and serve immediately.
Tips and Techniques
Latkes may be placed on a paper towel-lined cooling rack set over a baking sheet and held in a 200 degree F oven to keep warm for up to 2 hours. Do not garnish latkes with crème fraiche and sour cream until ready to serve.
Variation: Substitute dill for the chives.
Makes 24 canapés
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