March 14, 2023

Smoked Sturgeon Melt

INGREDIENTS

3 medium Yukon Gold potatoes (about 3/4 lb), peeled

1 large egg, whisked/beaten with a fork

1 tbsp flour

Heaping 1/4 tsp salt, or to taste

1/4 tsp baking powder

Avocado oil for frying

Crème Fraiche, for garnish

Tsar Nicoulai Caviar, for garnish

METHOD

1. Grate potatoes with the coarse side of a box grater into a bowl lined with a clean kitchen towel.

2. Twist the towel closed over the potatoes and squeeze as much liquid out as possible.

3. Put potatoes into a dry bowl and add egg, baking powder and salt. Mix well until combined.

4. Heat oil in a pan. As the oil is heating, grease a 2 inch heart shaped cookie cutter (having more than one  will help, but isn’t necessary if you work fast).

5. Place cookie cutter on hot pan and fill with potato mixture. Once the potato is set and nicely browned on the bottom, carefully remove the cookie cutter with tongs (CAUTION: cookie cutter will be hot!). Quickly and carefully flip the latke and cook until crisp and cooked through.

6. If you only have one cookie cutter, repeat step 5 quickly as you flip each latke. Do not overcrowd the pan - work in batches depending on your pan and cookie cutter size.

7. Drain latkes on a paper towel lined plate.

8. Top latkes with crème fraiche and caviar. Enjoy!

NOTES:

Some enamels on cookie cutters will come off when hot. It is best to use metal cookie cutters with no colored enamel.