A bite sized crispy and golden-brown Potato Latkes with Gravlax and Crème Fraiche alone on a cutting board

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


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.



  • ½ shallotminced
  • 1 small clove garlicminced
  • 1 farm-fresh egg
  • 23 tablespoons whole milk
  • 12 teaspoons freshly grated nutmeg
  • salt and freshly ground black pepper
  • 1 large potato, we used a Purple Viking, Russets also work well, peeled
  • 23 tablespoons all-purpose flour (substitute gluten-free flour of your choice)
  • Olive oil for frying
  • 12tablespoon salted butter, for frying
  • 24 ounces gravlax or smoked salmoncut 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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,