latkes with salmon roe and sour cream from The Jewish Kitchen

Potato Latkes with Salmon Roe and Sour Cream

Crispy potato latkes are topped with savory salmon roe and rich sour cream for a show-stopping appetizer or first course. The latkes can be made ahead and reheated just before serving for extra convenience.
Course Main Dish
Cuisine Jewish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 latkes


  • 6 potatoes peeled
  • 1 medium onion peeled
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 6-8 tbsp. vegetable or canola oil
  • 2 tsp. Kosker salt
  • 1/2 tsp. freshly ground black pepper
  • 8 oz. sour cream
  • 100 grams good salmon roe


  1. Using a box grater or the grating blade of a food processor, grate potatoes and onion. Drain in a colander and press with your hands to remove all of the excess liquid.
  2. Add flour to the potatoes and onions. Gently fold in beaten eggs. Add salt and pepper.
  3. Heat oil to medium-high heat in a large skillet. Place some potatoes on a large spoon and place in the hot oil, use the back of the spoon to flatten the latkes, and fry the latkes in batches. Allow them to cook for about 3-4 minutes on each side before turning.
  4. Put latkes on a wire rack. Place paper towels under wire rack to catch oil drippings. Arrange latkes on large platter. Top each latke with a dollop of salmon roe and sour cream (or serve on the side). Garnish with a sprig of fresh dill.

Recipe Notes

Note: You can also serve this as a gorgeous, plated first-course. Place two latkes on a plate and garnish as instructed above. The dish is so beautifully presented and makes for a lovely meal starter for Shabbat or a special occasion meal such as an anniversary or New Year's Eve dinner.