The proper name for these is actually ‘Potato Pancakes with Smoked Salmon, Caviar, and Dill Cream,’ but I thought that was a bit long for the title.
I first came across this Wolfgang Puck recipe a few years ago, in what I believe was my very first issue of Food & Wine. Back then, I was too discouraged by my complete lack of kitchen tools to attempt these, but I decided to give them a try the other week when my uncle visited from Taiwan.
I followed the recipe closely (with the exception of sour cream, which I swapped out for Fage 2% Greek yogurt…and the caviar, which I left out altogether).
Now just to clear things up, I am still sorely lacking in kitchen tools, which means this recipe was a lot more labor intensive for me than it will be for those with a food processor or box grater. Let’s just say I stood in the kitchen for a good couple of hours, with a potato in one hand, and a dinky little two blade grater in the other hand. By the time I got to the onions, I lost patience and chopped them pretty coarsely.
Anyways, the point is, if you have some method of getting potato shreds that doesn’t take eons, these are really worth it. I made 10 or 11, and it took my family 5 minutes to polish off the entire stack.
Do you like latkes plain or all dressed up?