Potato Latkes with Poached Quail Eggs, Lemon Dill Crème Fraîche and Caviar
- Prep time: 35 minutes
- Cook time: 15 minutes
- Yields: 12 Latkes
- Serves: 4
It's a fancy and sassy dish that will impress any guest, and leave them wanting more. So, grab your apron and get ready to fry up some game-changing latkes!
Ingredients
- 2/3 cup crème fraîche
- 1/4 cup 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
- 12 quail eggs
- 1/4 cup white vinegar
- Smoked salmon
- Caviar of choice
- Additional dill and scallions to garnish
Lemon and Dill Crème Fraîche:
Latkes:
Poached quail eggs and toppings:
Instructions
Set your oven to 250°F.
For the Lemon dill crème fraîche, combine all ingredients in a bowl and set aside in the fridge.
For the latkes, grate the potatoes and onion using a box grater.
Transfer the potato mixture to a clean dishtowel and squeeze out as much liquid as possible.
Quickly transfer onions and potatoes to a large bowl and add coconut flour, salt, pepper, baking powder, scallion and quail eggs. Mix until flour is absorbed.
In a medium pan, heat the oil over medium heat. Once oil is hot, pour a heaping spoonful of batter into the pan, making sure not to overcrowd the latkes.
Press down with spatula and shape them into circles as best you can.
Cook until golden brown, around 5 minutes. Flip over and cook the other side until it’s golden brown too, another 5 minutes.
Remove latkes from the oil and place on a small tray lined with paper towels to absorb any excess oil.
Lightly salt each latke. Continue to cook until all the batter is finished.
Place latkes in the warm oven while preparing the poached quail eggs.
To poach 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.
When the water is simmering, carefully place eggs into the pot one at a time. Cook for 2 minutes, then remove them from the water with a slotted spoon.
Place on a paper towel-lined plate to remove excess water.
Divide latkes onto plates and top with lemon dill creme fraiche, smoked salmon, poached quail eggs and caviar.
Garnish with more dill and scallions and enjoy!
Extra latkes can be stored in an airtight container in the fridge for up to 3 days.
