Recipe courtesy of Wolfgang Puck

Potato Latkes with Smoked Salmon, Creme Fraiche, and American Farmed Caviar

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 12 servings
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8 medium potatoes, peeled

1 medium onion

Lemon juice

1 cup all-purpose flour

1 cup milk

1 egg

1 tablespoon baking powder

Pinch freshly grated nutmeg

1/8 cup melted butter

Kosher salt and freshly ground black pepper

Peanut oil, for frying

Smoked salmon, thinly sliced, for topping

Creme fraiche, for garnish

American farmed caviar, for garnish


  1. Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
  2. Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
  3. In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
  4. Top each latke with smoked salmon, creme fraiche, and American farmed caviar.

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