Crispy Latke Bites with Smoked Salmon and Lemon Dill Creme Fraiche

One of my friends asked me recently to cater an appetizer party and I have begun putting together a menu. With my trademark "make ahead" ease of preparation motto never far from mind, I've come up with an amazing twist on an old classic.

The latkes can be made in advance and then placed in a 350 oven for 30 minutes prior to serving. 

Simply delicious!

Crispy Latke Bites with Smoked Salmon and Lemon Dill Creme Fraiche
For printable recipe click HERE 

Ingredients - Latkes

• 2 cups peeled and shredded potatoes
• 1 tablespoon grated onion
• 1/4 cup softened Philadelphia Cream Cheese in the Dill flavour
• 2 eggs, beaten
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 3 Tbsp vegetable oil for frying

Ingredients - Creme Fraiche

• Juice of 1/2 a lemon
• 1/4 cup softened Philadelphia Cream Cheese in the Dill flavour
• 1/2 cup sour cream
• salt to taste

Mix above ingredients well. Cover and refrigerate until ready to use.

You also want the best, freshest, most delicious smoked salmon you can get your hands on. If you can't get smoked salmon of this calibre, don't make the recipe. Seriously. The taste is all about the ingredients.

Directions

1. Place the potatoes in a large t-towel and wring, extracting as much moisture as possible.
2. Soften the cream cheese in the microwave for 15 seconds.
3. In a medium bowl stir the potatoes, onion, softened cream cheese, eggs, flour and salt together.
4. In a large non-stick skillet over medium-high heat, heat the oil 1 Tbsp at a time (one tbsp per 2 batches) until hot. Place small table spoonfuls of the potato mixture into the hot oil, pressing down on them to form thin patties. Brown on one side, turn and brown on the other. Let drain on paper towels. 
5. Cut in halves, can be covered and refrigerated at this point until ready for serving.

To serve

1. Preheat oven to 350 and place latkes on a cookie sheet sprayed lightly with cooking spray. 
2. Warm in oven for 30 minutes until crispy.
3. Place a small piece of smoked salmon on each latke and then drizzle with the creme fraiche.
4. Garnish with sprigs of fresh dill.

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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.