Brunch Recipe- Potato Latkes לאַטקעס (Pancakes) With Smoked Salmon and Lime Creme fraiche

There is nothing like the comforting feeling of eating piping hot potato latkes. Their savory and naturally crispy texture and hearty consistency really creates the perfect flavor contrast. I have loads of memories of my dad frying up a good dozen or so of these Sunday mornings, as I sat on cross legged on the kitchen counter, tearing up every so often from the sliced onion (he made his with an onion + potato mixture which is also great) and watching him serve them with huge bratwurst sausages for a nice Sunday morning German breakfast. 

My mom would even make these for holidays sometimes. She would wake up early, turn buena vista social club on a bit too loud in the background and cook them up serving them alongside a nice huge chunky homemade apple sauce. Yummmm...

Potato "Latkes" Pancakes  ribbons of smoked salmon, soft scrambled eggs, red onions, dill, capers and lime crème fraiche  A great brunch item for a chic Sunday brunch at home Makes 10 Servings

6 Large Yukon Gold Potatoes Pinch of Sea Salt and fresh grounds of pepper 1 small red onion chopped into a fine dice (almost a burnoise cut) 1/4 bunch of chopped fresh dill handfull of capers 1/2 cup crème fraiche with squeeze of lime and zest of 1 lime 12 eggs 1/2 cup milk 1 stick butter 1/3 cup olive oil 500 g of Smoked Salmon

Set aside 4 very small bowls for your condiments which will help with organization during plating. Chop the onion into the fine dice (burnoise ideal) and set aside in the bowl. Empty the capers into a bowl Wash and chop the dill and set aside Squeeze the lime into the creme fraiche and zest 1 lime into the mixture, stir well and reserve Peel apart the salmon with your hands and leave it in small chunks whole Next peel each potato and place whole in a bowl. Grate the potatoes with a large box cheese grater over a bowl being careful with your fingers when peeling!  Take a clean dish rag and wrap the rag tightly around the grated potatoes and wring over the sink removing the excess water which the potatoes will naturally release. * This is a necessary step to keep the potatoes from being water dredged when cooking! Set aside 6 sheets of paper towels over a cookie sheet to absorb the oil after cooking When ready to cook heat a frying pan over medium high heat and add a tbls of butter and a tbls of oil oil Scoop out a 2 tbls size small handful of potato and place it into the hot pan. Flip after 3 minutes and fry on the other side until you have a nice light golden brown. Place the cooked latkes on the paper towel. Repeat until you have about 25 small latkes or potato pancakes (these should be little small portions). While still hot add a dash of salt and pepper. While the potatoes are cooking scramble your eggs gently with salt, pepper, a spoonful of creme fraiche and milk. Cook over very low heat until cooked thoroughly. Set aside and cover with foil to keep warm. Now it is time to plate!  Place 3 potato laktes on each plate. Top with smoked salmon forming a ribbon shape as you place it on the potato and adding a bit of height. Top with a small spoonful of soft scrambled eggs, red onion, capers, dill and a little spoonful of lime creme fraiche. Repeat with each pancake. Serve immediately while hot If you choose to make these in advance you can keep them in a warm oven for up to 30 mins on 90 celcius or 200 fahrenheit. Careful b/c the oven can remove the pancakes crunchy bite. These are really best served hot!