Potato Latkes with Poached Quail Eggs and Lemon Dill Creme Fraiche
- Serves: 4 (3 Latkes per serving)
- Prep time: 35 minutes
- Cook time: 15 minutes
Ingredients
- 2/3 cup creme fraiche
- 1/4 packed fresh dill, finely chopped
- 3 tbsp chives, finely chopped
- 1/2 lemon, juiced
- Salt to taste
- 2 russet potatoes
- 1/2 medium onion
- 1/4 cup coconut flour
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp baking powder
- 1/2 cup scallions, sliced
- 12 quail eggs
- Vegetable oil for frying
- 1/4 cup white vinegar
- Smoked salmon
- Dill and scallions to garnish
Lemon and dill creme Fraiche:
Latkes:
Quail eggs:
Instructions
Lemon dill creme Fraiche:
Combine all ingredients in a bowl. Set aside and place in the fridge.
Latkes:
Using a box grater, grate potatoes and onion.
Transfer the mixture to a clean dish towel, squeezing out as much liquid as possible.
Quickly transfer onions and potatoes to a large bowl. Add coconut flour, salt, pepper, baking powder, scallion and eggs. Mix until all the flour is absorbed.
In a medium pan, heat up the oil over medium heat.
Once oil is hot, pour a heap spoonful of batter into the pan, making sure not to overcrowd the latkes. Press down with a spatula and shape them into circles as best you can.
Cook until golden brown, around 5 minutes, and flip to cook the other side for 5 minutes or until both are a deep golden brown.
Remove latkes from oil and place on a small tray lined with paper towel to absorb any excess oil.
Lightly salt each latke. Continue to cook latkes until all the batter is finished.
Place latkes in a warm oven while preparing the poached eggs.
Poached quail eggs:
Bring a shallow pot of water and the white vinegar to a simmer.
Crack eggs into a small dish to help pour them evenly into the water.
Once water has come to a simmer, place eggs into the pot one at a time, cooking each for 2 minutes.
Remove from water with a slotted spoon and place on a plate lined with paper towel.
Divide latkes onto plates, top with lemon dill creme fraiche, smoked salmon and quail eggs.
Garnish with more dill and scallions and enjoy!
Note: Any extra latkes can be stored in an airtight container and stored in the fridge for up to 3 days.
