Potato Latkes with Gravlax, Creme Fraiche and Caviar

• 1 large baking potato (1 pound), peeled
• 1 small onion (4 ounces), peeled
• 1/4 cup all-purpose flour
• 1 tablespoon matzo meal
• 1 large egg, lightly beaten
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• Vegetable oil, for frying
• 1/2 cup creme fraiche
• 6 ounces thinly sliced gravlax, cut into 2-by-1/2-inch strips
• 2 ounces paddlefish roe (see Note)

1. In a food processor or on a box grater, coarsely shred the potato and onion.
2. Transfer to a colander and squeeze dry.
3. Let stand for 2 minutes, then squeeze dry again.
4. Transfer the potato mixture to a large bowl.
5. Add the flour, matzo meal, egg, salt and pepper and stir to combine.
6. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering.
7. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon.
8. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute.
9. Drain on paper towels.
10. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
11. Arrange the latkes on a platter and top each one with creme fraiche, gravlax and roe.
12. Serve warm.

baking potato, onion, allpurpose, matzo meal, egg, salt, freshly ground pepper, vegetable oil, creme fraiche, gravlax, paddlefish

Taken from www.foodandwine.com/recipes/potato-latkes-gravlax-creme-fraiche-and-caviar (may not work)