Chive Potato Pancakes with Smoked Salmon & Golden Caviar
Submitted by BonnieJ
Crispy potato pancakes studded with fresh chives, topped with silky smoked salmon and golden caviar. These elegant latkes turn simple russet potatoes into sophisticated brunch fare.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThese aren’t your bubbie’s basic latkes.
The secret to extra-crispy edges is extracting as much liquid as possible from the shredded potatoes, then adding back just the thick starch paste that settles at the bottom.
Beaten egg whites folded into the batter create an impossibly light, fluffy interior that contrasts beautifully with the golden, crunchy exterior.
Top each pancake with a ribbon of smoked salmon and a spoonful of caviar for a brunch spread that looks like it came from a fancy restaurant.
Chef Tips
- Press the shredded potatoes firmly in a strainer to extract maximum moisture
- Keep finished pancakes warm in a 325°F oven on cookie sheets while you cook the rest
- Beat egg whites to stiff peaks but not dry for the fluffiest texture
- Make the batter just before cooking to prevent browning
Variations
- Skip the caviar and serve with sour cream and fresh dill for a classic presentation
- Add grated onion to the batter for more traditional Jewish latkes
- Top with crème fraîche instead of caviar for a budget-friendly option
Ingredients
Directions
Preheat oven to 325℉ (160℃). Place 2 large cookie sheets in oven to heat.
Shred potatoes and onion in a food processor. Transfer contents of work bowl to a large bowl. Insert steel blade in processor. Return potato-onion mixture to work bowl and process until finely chopped.
Set large strainer over medium bowl. Place potato and onion mixture in strainer and press firmly to extract liquids; reserve liquids.
Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2 tablespoons chives, salt and pepper.
Pour clear portion off reserved potato liquids, leaving thick paste at bottom of bowl. Add paste to potato batter. Beat egg whites until stiff but not dry; fold into batter.
Heat ⅓ cup oil in each of 2 heavy large skillets over medium-high heat.
Drop 1 heaping tablespoon potato batter per pancake into hot oil; spread each to 3 inch diameter.
Cook pancakes until bottoms are brown, about 4 minutes. Turn and cook until second sides are brown, about 3 minutes.
Transfer pancakes to cookie sheets in oven. Repeat with remaining batter, adding more oil to skillet as necessary.
Overlap pancakes on plates. Garnish with smoked salmon and caviar. Sprinkle with chives and serve.
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