A perennial party favorite, these bite-sized hors d’oeuvres are a study in contrasts: hot, crispy and golden-brown potato pancakes draped with rich, salty salmon and topped with cool crème fraiche.

The star of the show has arrived and is in full harvest mode. A week of sunny dry weather is forecasted so all the potatoes are coming our of the ground. The CSA shares are going to be extra heavy this week!

Shoulda, coulda, woulda, used a paring knife.

Bite sized piles of the potato latke mixture go into a hot cast iron coated with a mix of olive oil and butter.

A little cheffy tip:
When you make these for your next soirée, do it in advance. Par cook the latkes, drain on paper towels and store in an airtight container. Once guest have arrived, finish cooking the room temperature latkes, add toppings and serve. They cook faster and no messy batter or dishes to deal with!

Arrange hot latkes on a serving platter and top each one with a piece of salmon and a small dollop of crème fraiche. Garnish with fresh chives and serve immediately.

CSA SHARE #16

Cosmic Salad Mix
Bok Choy
Carrots
Kale
Parsley
Sunflowers
Summer Squash
Peppers
Tomatoes
Cucumbers

RECIPES COOKED WITH THIS WEEKS SHARE

FROM THE FIELD

All good things must come to an end.

CSA workshares are the lifeblood of small farms. Josh is a devoted worker Cosmic Apple Gardens who truly values his weekly haul of veggies, doing his part to feed the community and the immense quality difference compare to the produce trucked into his local stores. Jed is sad to see the season come to an end but knows there is a ton of work ahead putting the garden to bed before the snow arrives.

It was an amazing growing season and we all wish the veggies could continue through the winter. Thank you for watching this season of Just Picked, Cooking Through A CSA! Watch the final episode, #16 of Just Picked, Cooking Through a CSA

Potato Latkes with Gravlax and Crème Fraiche

Author: Foodterra
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: makes about 15 latkes 1x

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Description

Scale

Ingredients

½ shallot, minced
1 small clove garlic, minced
1 farm-fresh egg
2–3 tablespoons whole milk
1–2 teaspoons freshly grated nutmeg
salt and freshly ground black pepper
1 large potato, we used a Purple Viking, Russets also work well, peeled
2–3 tablespoons all-purpose flour (substitute gluten-free flour of your choice)
Olive oil for frying
1–2tablespoon salted butter, for frying
2–4 ounces gravlax or smoked salmon, cut into 1– to 2-inch-wide strips and folded up to match size of latkes
Crème fraiche for finishing
fresh chives, finely chopped, for garnish

Instructions

In a medium bowl, whisk together shallot, garlic, egg, milk, and nutmeg and season with salt and pepper. Whisk in 2 tablespoons flour. The batter should thicken slightly, but not get as thick as traditional pancake batter. Whisk in up to 1 tablespoon flour more, if needed.
Using large holes of a box grater, grate potato into a clean kitchen towel, then wrap it up and squeeze out as much liquid as possible. Stir grated potato into batter; if there is any excess liquid in bowl, drain it off. Set aside to rest.
Preheat a large cast-iron skillet over medium-high heat. Coat pan with olive oil and butter, swirling around to cover entire surface. Working in batches, use a fork to scoop bite-sized piles of potato mixture into the hot pan without smashing the piles too much and careful not to over crowd the pan. Cook until brown on first side, 3–5 minutes. Flip pancakes, shake the pan to evenly redistribute the olive oil and butter around in pan to make sure bottoms crisp evenly, then cook until brown, another 3–5 minutes. Transfer latkes to paper towel–lined plate to drain.
Arrange hot latkes on a serving platter and top each one with a piece of salmon and a small dollop of crème fraiche. Garnish with fresh chives and serve immediately.

Notes

Make these for your next soirée in advance: Par cook the latkes, drain on paper towels and store in an airtight container. Once guest have arrived, finish cooking the room temperature latkes, add topping and serve. No messy batter or dishes to deal with!

If you develop hot spots in the pan try rotating the pan or moving latkes around. Also avoid flipping them more than once, the more you flip them the greaser they get. You only really see one side of a latke so no need to fuss too much.

Keywords: potato latkes,

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