Original recipe by Chef Helen Goelet, one of Clos du Val’s third-generation owners. Combining the…
Original recipe by Chef Helen Goelet, one of Clos du Val’s third-generation owners.
A simply delicious holiday classic, enjoy the salty, rich, fatty flavors and crispy textures of this canape alongside our crisp and fresh 50th Anniversary Blanc de Noirs. A true celebration of classical flavors coming together this holiday season.
- 2 russet potatoes, peeled
- 2 shallots, minced
- 1 egg
- ½ cup rice flour
- Salt and pepper
- Safflower or Canola oil for frying
- 1 cup sour cream
- Zest and juice 1 lemon
- 4 oz smoked salmon
1. Grate the peeled potatoes on the largest setting of a hand grater and squeeze out as much liquid as possible. Mix in the shallots, egg, and rice flour and season well with salt and pepper.
2. Set a large deep pan over medium-high heat and add enough oil to coat the bottom of the pan ¼ “ thick. Once the oil is hot, carefully dollop a tablespoon of the potato mixture into the oil. Carefully press down to help flatten the latke a bit. Once it starts to color to a deep golden shade around the edges, flip the latke and fry on the otherside. When itsreached your desired color (a dark golden shade,) remove from the oil onto a towel lined plate to drain.
3. Proceed in this manner until you’ve used up all of your batter.
4. Mix the sour cream with the zest of the whole lemon, and juice from ½ of the lemon. Season with salt and pepper.
5. Serve the latkes with a dollop of the lemon crema, topped with a piece of smoked salmon, and accompanied by a crisp glass of Clos du Val Sparkling Blanc de Noirs.
*this wine is exclusive to Cercle du Vin members. For more information, please reach out to us at email@example.com.