I’m always looking for a quick snack to put out as an appetizer when I host Sunday Night Din Din, which is pretty often. And I have rules: I don’t want it to take forever to make, it must be healthy for the most part and it must be something I don’t make often – forcing me to really think about it. I will say its a given that it will taste good :)
- 2 pounds sweet potatoes, grated
- 1 medium onion, finely chopped
- 2 eggs, beaten
- ¼ cup flour (I used gluten free flour as a substitute)
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 8oz citrus cured salmon or scandinavian gravlux (or buy King Salmon cure it)
- 1 cup whipping cream
- 2 tablespoons buttermilk
- 1 bunch chives or scallions
- Ghee (clarified butter)
Instructions for Latkes:
- Preheat the oven to 400ºF. Coat two baking sheets with ghee (clarified butter) that is at room temperature (not solid).
- In a large bowl, combine all ingredients. Drop quarter-cupfuls onto the baking sheets and flatten them down with a spatula.
- Bake for 25 minutes. Flip and bake for an additional 10 minutes – until golden brown and crispy. Taste one to make sure its cooked.
- Put on a plate and dab off the excess ghee.
Instructions for Creme Fraiche:
- Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick.
- Stir well before covering and refrigerate up to 10 days.
- On a serving platter lay down the latkes. Top with a piece of the salmon/gravlux that covers the latke. Add a dollop of Creme Fraiche and top with chives and/or scallions.
- Sometimes I also drizzle a little truffle oil on top because I love it!
Enjoy your app..xo