Potato Latkes with Smoked Barramundi and Herbed Creme Fraiche
10h Prep (8 Inactive)
Serves 10-12 as appetizer
INGREDIENTSJump to Recipe
For the smoked Barramundi
- 24 oz The Better Fish® Barramundi Skinless or Skin-on Fillets, thawed
- ¾ cup brown sugar
- ½ cup kosher salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 dried bay leaves, crushed
- 2 quarts water
- apple, cherry or peach wood chips for smoking
For the latkes
- 2 lbs potatoes (russet or Yukon gold), peeled
- 1 large yellow onion, peeled
- 2 eggs
- 1 ½ teaspoons Kosher salt
- freshly ground black pepper, to taste
- 3 tablespoons potato starch
- ½ cup panko breadcrumbs
- vegetable, grapeseed, canola or peanut oil, for frying
For the herbed creme fraiche
- 1 cup creme fraiche
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh dill, plus more whole dill leaves for garnish
- salt and pepper to taste
This holiday-ready appetizer hits all the notes in one bite: crunchy, salty, creamy and savory. Recipe and photography by Nicole Gaffney.
Place the Barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate for 4 hours.
Remove the fillets from the brine and rinse under cold water, then pat very dry. Place the fillets on a rack and refrigerate, uncovered, for about 3-4 hours until the flesh feels tacky.
Prepare a smoker with wood chips and lightly oil the racks. Place the fillets on the racks and smoke at about 200℉ until the flesh reaches an internal temperature of 145℉ (about two hours, give or take). Remove from the smoker and cool to room temperature.
Use a box grater or the grating attachment of a food processor to grate the potatoes, then transfer them to a bowl of cold water. After a few minutes, drain the potatoes, then wrap them in a kitchen towel and squeeze out as much water as possible (this may take several minutes).
Grate the onion, then add it to a bowl along with the potatoes. Add the eggs, salt and pepper, then mix to combine. Sprinkle the potato starch and panko breadcrumbs over top, then mix until thoroughly incorporated.
Pour a thin layer of oil in a large skillet over medium heat. Use a ¼ measuring cup to scoop out a portion of batter and place it in the frying pan. Press down gently with a spatula to flatten out, then repeat with a few more, but don’t overcrowd the pan. Cook gently until browned on one side, about 4 minutes, then flip, press down a bit more, and cook on the other side. Transfer the cooked latkes to a rack or paper towels to drain, then repeat with the remaining batter. Cooked latkes can be held in a 250℉ oven for up to one hour before serving.
Combine the creme fraiche, chives, parsley, and minced dill in a medium bowl. Season with salt and pepper to taste, then set aside.
Spoon a dollop of herbed creme fraiche on top of each latke, then top with a small chunk of smoked Barramundi. Garnish with dill leaves and serve immediately.
This recipe makes more smoked Barramundi than you’ll need for the latkes. You can reduce the amount of fish you start with, or enjoy the leftover barramundi another way.