From applesauce to caviar, 11 tempting toppings take latkes from simple to sensational.
- 1 Lacy Potato Latke recipe
- 1 jar (500 ml) roasted red pepper
- 1 green onion
- 2 tablespoons chopped fresh parsley
- 1 clove of garlic
- 1 tablespoon white balsamic vinegar
- 1 tablespoon wine vinegar
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon granulated sugar
MethodCrisp, 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
Fresh Cranberry Relish
Lemon Crème Fraîche
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.
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.
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 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).
Nutritional facts Per 1 tbsp (15 mL): about
- Sodium 16 mg
- Protein 0 g
- Calories 7.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Iron 1.0
- Fibre 0.0
- Folate 1.0
- Sodium 0.0
- Sugars 0.0
- Calcium 0.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 3.0
- Vitamin C 20.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0