This post is highly unethical in the fact i cooked the potato latkes in duck fat. I expect a cease and desist letter from the potato latke council any day now. I have nothing to say for my defense except that 1) i can’t help being French and 2) potato’s best friend is duck fat.. and well… you have to let these two play together every once in a while. Yes of course you could cook your latkes in clarified butter, or oil or chicken fat but it won’t bring that inimitable ducky flavor to your latkes. If you ever had duck confit you know what i’m talking about. You will be on the right side of the law, though. So the choice is clear. Either you want to take a walk on the wild side with me, or you don’t. No pressure. [wink]
Of course, good Scottish smoked salmon doesn’t hurt either. And a soft-boiled quail egg with a pinch of sel de guerande will make the experience unforgettable. As for the cream of watercress it will certainly make you hit the roof. That’s all. You can trust me, i’ve been compared to a Jewish mama while making latkes before.
I rest my case.
Potato Latke with Smoked Salmon, Soft-Boiled Quail Egg & Watercress Cream
- Inspired by Daniel Boulud
- Serves 4 to 6
For the potato latkes:
- 3 Idaho potatoes, peeled and coarsely grated
- 1 medium onion, grated
- 2 scallions, chopped
- 1 large egg, beaten
- salt & freshly ground black pepper
- duck fat, for pan frying
- 3/4 cup heavy cream
- 1 bunch watercress, leaves only
- 8 ounces Scottish smoked salmon
- 12 quail eggs
- sel de guerande
- Squeeze the grated potato in a towel to remove the excess water. Add the grated onion, the chopped scallions, the beaten egg and season with salt & pepper. Mix well.
- Heat a few tablespoons of duck fat in a large skillet over medium high heat. Form latkes about 2 inches wide and 1/4 inch thick and add them to the pan. Cook until golden brown, about 6 minutes on each side.
- Reserve on paper towels and keep warm.
- Bring a small saucepan of salted water to a boil. Drop the watercress leaves and blanch for 30 seconds. Drain and place the leaves in ice water to stop cooking. Squeeze the water out. Add the blanched leaves to the cream and bring to a boil, add salt. Blend the mixture until smooth. Reserve.
- Bring a small pot of water to a boil. Gently put the quail eggs in the water and boil for 2 minutes. Drain and cool under running cold water. Carefully peel the shells and slice in half. Sprinkle some sel de guerande on the soft boiled yolk.
- Arrange the potato latkes on a platter, top with smoked salmon, place a quail egg half on each portion. Drizzle with the watercress cream. Serve immediately garnished with watercress leaves.
For the potato latkes: