Smoked Salmon and Kimchi Latkes with Sriracha Crème Fraîche

Instructions

1. 1

   Peel and coarsely grate the potatoes and onion into a large bowl. Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is crucial for crispy latkes.

   ~10 min
2. 2

   In a separate mixing bowl, whisk together the eggs, chopped kimchi, flour, salt, and black pepper. Add the squeezed-out potato and onion mixture to the egg mixture and stir until well combined.

   ~5 min
3. 3

   Heat about 1/4 inch of vegetable oil in a large frying pan over medium-high heat. The oil should be shimmering but not smoking.

   ~5 min
4. 4

   Carefully drop spoonfuls of the latke mixture into the hot oil, flattening them slightly with the back of your spoon to form patties about 3-4 inches in diameter. Do not overcrowd the pan; fry in batches.

   ~3 min
5. 5

   Fry for 4-5 minutes per side, until golden brown and crispy. Use a spatula to carefully flip the latkes.

   ~10 min
6. 6

   Remove the latkes from the pan with a slotted spoon and drain on a plate lined with paper towels.

   ~2 min
7. 7

   While the latkes are draining, prepare the sriracha crème fraîche by whisking together the crème fraîche and sriracha sauce in a small bowl until smooth. Season with a pinch of salt if desired.

   ~3 min
8. 8

   To serve, place 2-3 latkes on each serving plate. Top each latke with a few slices of smoked salmon and a dollop of the sriracha crème fraîche. Garnish with fresh chives.

   ~3 min