Mini latkes with löjrom

click here for a printable version

serving 4-6 as an amuse gueule (2-3 pieces each)

500 g       shredded potatoes, pressed to eliminate all liquid
1              shredded onion, pressed to eliminate all liquid
1 tbsp      flour
3/4 tsp     salt
1/4 tsp     pepper
2 tbsp      sunflower oil
100g        crème fraîche
100 g       löjrom (or trout caviar)
2 tbsp      very finely diced red onion

Combine potatoes, onion, flour, egg, salt and pepper. Heat the oil in a coated pan. Add the potatoe mixture with a teaspoon in the hot oil. Bring in shape with the back of the teaspoon and fry until golden and crispy on both sides. Let drip off on paper towel and let cool slightly before adding half teaspoon of crème fraîche, one teaspoon löjrom and some onion dice on each latkes. Serve immediately.