Recipe

Lacy Potatoes and Cold Smoked Salmon

With Creme Fraîche and Red Onions

By: Vilda Gonzalez
Published March 01, 2025
Total Time: 45 minutes
Prep Time: 30 minutes
Yields: 2 Servings
Intro

Somewhere between a latke and classic hash browns, you’ll find these unbearably lacy, crispy potatoes. Unlike a more traditional latke, the magic of these lacy potatoes depend on little more than two ingredients: grated potatoes and onions. A touch of salt seasons, and a generous puddle of oil helps to ensure a luscious, golden result. The trick to achieving the crisp, pancake shaped form without the inclusion of an egg or flour, is first squeezing the potato and onion of any excess moisture, before pressing them into a taut, thin circle in a hot, oil laden skillet. Serve these lacy potatoes as you would a latke, topped with a generous schmear of creme fraiche, a few thin slices of our cold smoked salmon, and a scattering of sliced red onion.

Ingredients

  • 1 pound potatoes of choice, the starchier the variety the better
  • 1 large yellow onion
  • ½ teaspoon fine sea salt
  • Neutral oil for frying
  • 4 ounces Angel Oak Smokehouse Cold Smoked Salmon
  • ¼ cup creme fraîche
  • ½ red onion, thinly sliced

Directions

Step 1: Prepare an ice bath by putting equal parts water and ice in a small bowl. Add the sliced red onion to the ice bath and set aside to “shock” for at least 10 minutes. This process helps to mellow the sharp edge of red onion, making it more palatable to eat raw. 

Step 2: Grate the potatoes and onion on the largest hole of a box grater. Place the grated veg in a clean tea towel, wrap it up tightly, and squeeze out as much moisture as your strength can muster. When the mixture is as dry as you can get it, season it with salt. 

Step 3: Heat a nonstick frying pan or well seasoned cast iron over medium heat. When the pan is hot but not smoking, add a couple tablespoons of oil - enough to coat the bottom of the pan. Add half of the potato and onion mixture to the pan, and immediately begin to press it down into a big flat circle–-maximizing on hot surface contact and a thin, even layer are key to optimizing the crisp. Cook, rotating the pan occasionally to prevent any hot spots, for 4-5 minutes, until the potatoes are deeply golden. Carefully flip the potatoes in one swift motion, and cook for another 2-3 minutes on the other side. 

Step 4: Repeat with the rest of the mixture. 

Step 5: Cut the lacy potatoes into wedges, and serve topped with cold smoked salmon, creme fraiche, and shocked red onion.

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