Truth be told, due to a kosher diet, I have never eaten at the famed Freds at Barneys New York – though I have eyed The Madison Avenue salad with a side of Belgian pommes frites on a few occasions. Nonetheless, I frequent the coolly elegant ninth-floor restaurant (in convenient proximity to Smythson stash and Stella McCartney kid’s rack) to clink cocktails and down cappuccino. For twenty years, Freds has served as a preened canteen and cherished uptown fixture. Hence, when Vogue.com posted “5 Famous Recipes From Freds at Barneys to Make at Home” including classic Jewish fare, I was inspired to try – and share. ‘Tis the season to bring Chef Mark Strausman’s ladies-who-lunch latke to the convenience of Hanukkah kitchen. Bitayavon!
potato latkes with tartare of smoked & fresh salmon.
6 large Idaho potatoes
1 onion, peeled and halved
1 egg plus 1 egg yolk, beaten together
2 tsp. kosher salt
2 tsp. freshly ground black pepper
Matzo meal, to thicken
¼ cup vegetable oil
¼ pound fresh salmon
¼ pound smoked salmon
1 bunch chives, finely minced
6 capers, chopped
Salt to taste
Freshly ground black pepper
1 T mustard
1 T extra-virgin olive oil
½ T chopped dill
Crème fraîche and caviar to garnish
1. Peel the potatoes and, working quickly, grate them on the finest hole of a box grater into a stainless steel bowl. With your hands, firmly squeeze all the water out of the potato pulp (you’ll want to work over the sink).
2. When as much liquid as possible has been squeezed out of the potatoes, grate the onion into the bowl and mix. Add the egg mixture, salt, pepper, matzo meal and flour. Mix together very well.
3. In a large frying pan, heat the oil until very hot but not smoking. Place heaping tablespoons of the potato mixture in the pan, flattening them until they are about 1⁄2-inch thick. Reduce the heat to medium and fry until golden brown on the bottom. Turn and repeat, cooking until well browned and cooked through.
1. Mince all the tartare ingredients except the caviar and crème fraîche and add to a bowl. Then add the mustard and the extra-virgin olive oil and mix well.
2. Once the potatoes are done, top with the salmon and then a dollop of crème fraîche, followed by the caviar.