11 toppings for Hanukkah latkes

By The Canadian Living Test Kitchen

13 people added this to their Recipe Box

Nutritional Info
Per 1 tbsp (15 mL): about	-
cal	77 cal
pro	0 g0g pro
total fat	00 total fat
sat. fat	0 g0g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	16 mg16mg sodium
% RDI:	-
iron	11 iron
vit A	33 vit A
vit C	2020 vit C
folate	11 folate

From applesauce to caviar, 11 tempting toppings take latkes from simple to sensational.

Ingredients

1 Lacy Potato Latke recipe 1 1Lacy Potato Latke recipe
1 jar (500 ml) roasted red peppers 1 1jar (500 ml) jar (500 ml)roasted red pepperroasted red peppers
1 sliced green onion 1 1sliced green oniongreen onions
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 small minced clove of garlic 1 1small minced clove of garlic
1 tbsp white balsamic vinegar 1 1tbsp tbspwhite balsamic vinegar or wine vinegar
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
1/2 tsp granulated sugar 1/2 1/2tsp tspgranulated sugar
pinch Pepper pinch Pepper

Preparation

Crisp, lacy potato latkes are versatile (and tasty) vehicles for delectable toppings. Sour cream with Pink Applesauce or Roasted Red Pepper Relish are wonderful help-yourself choices for a family Hanukkah meal. Crème fraiche with a twist of smoked salmon or smidgen of caviar makes dinners and hors d'oeuvres memorable. But whether the latkes are homey or haute, you won't want to limit yourself to just one topping. Each makes enough to top all the Golden Latkes.

Our homey toppings (recipe links below) include:
Chunky Maple Pear Sauce
Roasted Red Pepper Relish
Pink Applesauce
Fresh Cranberry Relish
Lemon Crème Fraîche

Haute toppings:
Duck Confit
Packages of duck confit are available in fine food stores. Two legs (10 oz/280 g pkg) provide 6 oz (175 g) meat, enough for a batch of latkes. Heat in small pan in 400°F (200°C) oven, turning once, until hot, about 10 minutes. Remove skin and tear meat from bone into bite-size pieces. Top each latke with 1 tbsp (15 mL) Chunky Maple Pear Sauce, small pieces of duck confit and parsley leaf.

Caviar
Top each latke with 2 tsp (10 mL) Lemon Crème Fraîche, Crème Fraîche or sour cream and about 1/4 tsp (1 mL) caviar; sprinkle with finely chopped fresh chives. You need about 50 g caviar for 36 latkes.

Grilled Artichokes
Drain 9 oil-packed grilled artichoke hearts (available in jars in fine food stores, Italian grocery stores and some supermarkets); cut into quarters. Top each latke with 2 tsp (10 mL) sour cream, Crème Fraîche or Roasted Red Pepper Relish then artichoke quarter.

Cold Smoked Salmon, Char or Gravlax
Top each latke with 2 tsp (10 mL) Lemon Crème Fraîche, Crème Fraîche or sour cream, twist of smoked fish or gravlax and sprig of dill. You need about 8 oz (250 g) smoked fish or gravlax for 36 latkes.

Hot Smoked Salmon, Trout or Mackerel
Top each latke with 2 tsp (10 mL) Lemon Crème Fraîche, Crème Fraîche or sour cream, small piece of smoked fish and sprig of dill. You need about 8 oz (250 g) smoked fish for 36 latkes.

Caviar choices
Caviar is the salted roe of sturgeon, and demand for it has depleted the wild population and driven the species to the brink of extinction. Instead of the most prized Beluga and famous Osetra and Sevruga caviar, we recommend more environmentally friendly farmed caviar or roe from less endangered species.

Farmed caviar from American sturgeon (delicate black Hackleback or pearly grey Paddlefish) are less expensive, eco-friendly choices.

Other good choices include: Salmon Roe (large orange to brilliant red roe with soft, liquid centres and sweet salmon flavour); Whitefish Roe (mild crunchy golden caviar); or Flying Fish Roe (tiny fluorescent orange eggs familiar to many sushi lovers through California rolls).