Dill Potato Latkes With Caper & Lemon Creme Fraiche

Can’t find creme fraiche? Substitute sour cream or Greek yogurt for an easy fix. 


6 medium-large Yukon gold potatoes, peeled and cut into large chunks

2 small onions, or 1 medium-large onion, cut into large chunks

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2 garlic cloves, peeled and left whole

¼ to ½ cup flour

2 eggs, lightly beaten

2 tablespoons chopped fresh dill

2 teaspoons salt

1 teaspoon pepper

Vegetable oil for frying

8 to 10 ounces fresh smoked salmon

1 cup creme fraiche

1 to 2 tablespoons chopped capers

½ lemon, juice and zest

Pinch salt


Using the shredding attachment of a food processor or a hand grater, coarsely great potatoes, onions and garlic. Place in a large bowl.

Add flour, eggs, dill, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5 to 10 minutes. Drain excess liquid.

Heat vegetable oil in a large skillet over medium heat. Using your hands, make a small latke patty and squeeze out excess liquid. Fry for 3 to 4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve. 

Mix together the creme fraiche, capers, lemon juice, lemon zest and a pinch of salt. 

Place piece of smoked salmon on each latke. Add approximately 1 teaspoon of creme fraiche mixture on top of salmon. Garnish with more dill, if desired. Makes 2 dozen latkes.