A deluxe take on latkes, mixed with parsnips and adorned with smoked salmon, creme fraîche, and caviar, it promises a night of indulgence.
There are times when the desire to go beyond the everyday simply stems from a spirited “just because.” Consider making tonight one such occasion for you and those whose company you enjoy – and serve up these pretty looking little vessels of deliciousness.
And while I’m by no means against traditional latkes, adding parsnips into the mix is definitely a new favorite of mine. Their slightly sweet, earthy flavor pairs wonderfully with the usual ingredients, and they crisp up beautifully when cooked. 
Now, once we’ve created the latkes base, it’s time for toppings, and since we’re going fancy tonight, I’m rolling out the big guns. A layer of finely sliced smoked salmon (get the best one you can afford), then topped with silky smooth creme fraîche, and as the crowning touch – a chunk of caviar (again, the best one you can afford).
Serve with a glass of Champagne or Chablis, and toast to your own fanciness.
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Parsnip Latkes with Smoked Salmon and Caviar
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
A luxurious twist on classic latkes. Think crispy parsnips, creamy creme fraiche, and the smoky richness of salmon and caviar.
Ingredients
- 2 large parsnips (454 g) parsnips
- 1 large potato (227 g) potato
- 1 small onion (113 g) onion
- 1/4 cups (59 ml) matzo meal
- 2 whole eggs whole eggs
- Salt
- Pepper
- Canola or vegetable oil canola or vegetable oil
- Creme fraiche creme fraiche
- Smoked Salmon smoked salmon
- Caviar caviar
- Micro greens micro greens
Instructions
- Shred the parsnip, potatoes, and onion using a food processor or by hand.
- Squeeze out excess liquid from the shredded vegetables using a clean kitchen towel.
- Combine the shredded vegetables, eggs, matzo meal, salt, and pepper in a large bowl.
- Heat a large skillet over medium heat with canola oil. Test the oil temperature with a small piece of batter; it’s ready when it sizzles.
- Spoon the latke mixture into the hot oil using a teaspoon, gently pressing down to flatten. Cook for 3-4 minutes per side, or until golden brown.
- Remove the latkes to a paper towel-lined baking sheet and sprinkle with salt while hot.
- For the creme fraiche: Mix lemon zest with creme fraiche (or sour cream) and set aside.
- Top each latke with a slice of lox, a dollop of creme fraiche, caviar, and microgreens.
Notes
- For crispier latkes, ensure the shredded vegetables are thoroughly dried; consider weighting them down with a clean towel for 15-20 minutes after squeezing.
- If you don’t have matzo meal, you can substitute with panko breadcrumbs for a similar texture.
- Leftover latkes can be stored in the refrigerator for up to 2 days; reheat gently in a non-stick pan or oven before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 2 latkes
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 100
Frequently Asked Questions
How can I ensure my parsnip latkes are crispy?
To achieve crispy parsnip latkes, make sure to squeeze out as much moisture as possible from the grated parsnips before mixing them with the other ingredients.
What type of smoked salmon should I use for the best flavor?
Opt for high-quality smoked salmon, preferably wild-caught, as its flavor will significantly enhance the overall taste of the latkes.
Can I substitute the caviar with something else?
If caviar is not available, you can use a high-quality fish roe or even a dollop of capers for a similar briny flavor.
