Yukon Gold Latke Bites with Meyer Lemon Gravlax and Crème Fraîche

Potatoes have such wonderful affinity for various foods that it often works to add other grated, shredded or chopped vegetables to your latkes. Here, we're including onion, which is fairly traditional, plus chives and lemon zest, which definitely isn't.

The recipe can be used to make any sized latkes you like, but when you make them bite-sized, they become ideal hors d'oeuvres, especially when topped with crème fraîche, smoked salmon, caviar or all three!

Makes about 40 bite-sized latkes

1 3/4 pounds Yukon Gold or other yellow-fleshed potatoes, peeled and finely shredded
1 small onion, finely shredded
1 egg, lightly beaten
Zest of 1 lemon
1/4 cup chopped fresh chives, plus more for garnish (optional)
2 tablespoons matzo meal
2 teaspoons kosher salt, plus more for sprinkling
1 teaspoon freshly ground pepper
Vegetable oil for frying
3 to 4 ounces thinly sliced Meyer Lemon Gravlax (recipe below), cut into 40 bite-sized pieces
1/4 cup crème fraîche or sour cream

Preheat an oven to 200°F. Place a rimmed baking sheet on the middle rack.

Place the potatoes in a sieve over a bowl and, using the back of a spoon or your hand, press out the excess moisture. Then squeeze the potatoes in your hand to extract even more. Transfer the potatoes to a medium mixing bowl and add the onion, egg, lemon zest, chives, matzo meal, salt and pepper; set aside.

In a large skillet, pour the oil to 1/4-inch deep. Heat on medium high to 350°F, until the end of a wooden spoon inserted into the oil slowly causes gentle bubbling around the wood. Spoon the latke mixture into the oil 1 scant tablespoon at a time, making pancakes about 1 1/2 inches in diameter. Don't crowd the pan or the temperature of the oil will drop too steeply. Cook for about 3 minutes, until nicely browned. Turn and brown the other side, about 3 minutes more.

Remove the latkes to drain on paper towels. Immediately sprinkle with additional salt. Transfer the finished latkes onto the baking sheet in the oven to keep warm while you cook the rest. (Add more oil as needed.)

Arrange the cooked latkes on a warm platter. Top each with a piece of gravlax and 1/2 teaspoon of crème fraîche. Serve immediately.