Smoked Salmon Latkes With Crème Fraîche and Dill

Why You’ll Love This Recipe

• Ultra-crispy edges with a tender center, just like the best deli-style latkes.
• Cool, tangy crème fraîche and silky smoked salmon add a luxurious finish.
• Easy to make in batches; keeps warm beautifully for stress-free serving.
• Perfect for brunch, holidays, or a show-stopping appetizer platter.

Grocery List

• Produce: Russet potatoes, yellow onion, red onion, lemon, fresh dill
• Dairy: Eggs, crème fraîche
• Pantry: Matzo meal or all-purpose flour, baking powder, kosher salt, black pepper, neutral oil, capers, smoked salmon (from the deli/seafood counter)

Full Ingredients

For the Latkes

• 2 lb (900 g) russet potatoes, peeled
• 1 small yellow onion (about 4 oz / 115 g), peeled
• 2 large eggs
• 1/3 cup matzo meal (or 1/4 cup all-purpose flour)
• 1 1/2 tsp kosher salt (Diamond Crystal; use 1 tsp if using Morton)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp baking powder (optional, for extra lift and crisp edges)

For Frying & Finishing

• 3/4 to 1 cup neutral oil (canola, peanut, or sunflower), as needed for 1/4-inch depth
• Flaky sea salt, for finishing

For Topping & Garnish

• 3/4 cup (180 ml) crème fraîche
• Zest of 1 lemon, plus 2 tsp fresh lemon juice
• 8 oz (225 g) cold-smoked salmon (lox), thinly sliced
• 2 tbsp capers, drained and patted dry
• 1/4 small red onion, very thinly sliced (about 1/4 cup)
• 2 tbsp fresh dill fronds
• Lemon wedges, for serving
• Freshly ground black pepper, to finish

Step-by-Step Instructions

Step 1: Set up your station

Heat the oven to 250°F and place a wire rack over a rimmed sheet pan to keep batches crisp. Line a large bowl with a clean kitchen towel and set a second bowl nearby. In a small bowl, stir together the crème fraîche, lemon zest, and lemon juice; refrigerate until serving.

Step 2: Grate and drain

Using the large holes of a box grater or a food processor with a coarse grating disc, grate the potatoes and the yellow onion directly into the towel-lined bowl. Gather the towel and wring vigorously over the second bowl to extract as much liquid as possible. Let the liquid sit for 2 minutes to allow the white potato starch to settle at the bottom. Carefully pour off the liquid, saving the starch.

Step 3: Make the latke mixture

Transfer the squeezed potato-onion mixture to a clean bowl. Add the eggs, matzo meal (or flour), kosher salt, black pepper, and baking powder (if using). Scrape in the reserved potato starch. Mix until evenly moistened; the mixture should hold together when pressed but not feel wet. If needed, sprinkle in another tablespoon of matzo meal.

Step 4: Heat the oil

In a heavy 12-inch skillet (cast iron works best), pour in enough oil to reach 1/4 inch up the sides. Heat over medium to medium-high until the oil reaches 350°F. If you do not have a thermometer, a shred of potato should sizzle immediately and turn golden in about 30 seconds.

Step 5: Fry the latkes

Working in batches, scoop 2–3 tablespoons of mixture per latke into the hot oil, flattening to 3-inch rounds about 1/3 inch thick. Fry 3–4 minutes per side, adjusting heat to maintain 340–360°F, until deep golden brown with lacy, crisp edges. Transfer to the rack, sprinkle with a pinch of flaky salt, and keep warm in the oven. Skim any browned bits, add more oil as needed to maintain 1/4-inch depth, and reheat before the next batch.

Step 6: Prep the garnishes

While the last batch fries, pat the capers dry (to prevent splatter), slice the red onion thinly, and pick the dill into small fronds. Keep the smoked salmon chilled until just before serving to preserve its silky texture.

Step 7: Top and serve

Arrange warm latkes on a platter. Spoon or pipe a dollop of lemony crème fraîche on each, drape with ribbons of smoked salmon, and finish with capers, a few red onion slivers, dill fronds, and a whisper of extra lemon zest and black pepper. Serve immediately with lemon wedges.

Pro Tips

• Squeeze twice: After the first wring-out, give the potatoes a second squeeze for ultra-crisp results.
• Use the starch: The settled potato starch acts like glue—do not skip adding it back in.
• Keep the oil hot: Too cool and latkes absorb oil; too hot and they scorch. Aim for 350°F and adjust as needed.
• Do not crowd: Fry 4–5 latkes at a time so the oil temperature stays steady and edges turn lacy.
• Mellow the onion bite: Soak the red onion slices in ice water for 10 minutes, then pat dry, if you prefer a gentler flavor.

Variations

• Horseradish crème fraîche: Stir 1–2 tbsp prepared horseradish and 1 tbsp chopped chives into the crème fraîche for extra zing.
• Mini party latkes: Make 2-inch rounds and top with small salmon rosettes—perfect canapés.
• Sweet potato twist: Swap half the russets for sweet potato and use 1/3 cup flour or matzo meal to balance moisture.

Storage & Make-Ahead

Latkes are best fresh but reheat well. Refrigerate leftovers (toppings stored separately) up to 3 days. Recrisp on a rack over a sheet pan at 425°F for 10–12 minutes. To freeze, place fully cooked latkes in a single layer, freeze until solid, then store in a freezer bag up to 1 month; reheat at 425°F for 12–15 minutes. Mix the crème fraîche topping up to 2 days ahead; keep covered and chilled. Slice red onion and pick dill up to 1 day ahead. Assemble just before serving to keep the latkes crisp.

Nutrition (per serving)

Approximate for 6 servings (about 3 topped latkes each): 490 calories; 31 g fat; 44 g carbohydrates; 18 g protein; 4 g fiber; 930 mg sodium. Values will vary based on oil absorption and toppings.