Celery Root and Potato Latkes with Smoked Salmon
In this delicious twist on traditional potato latkes, we add celery root to the mix, which contributes a subtle celery flavor and earthy taste. This knobby root vegetable is encased in a tough brown skin that’s easily removed with a sharp chef’s knife. Although latkes are often prepared as individual pancakes, here we cook it as a single large one and flip it like you would a frittata to brown both sides. Be sure to squeeze the shredded vegetables in a towel to remove as much moisture as possible before cooking; this will help the latke to crisp up nicely. Crème fraiche, smoked salmon and sliced shallots or red onion make delicious accompaniments. For added flair, assemble these accompaniments on the whole latke before slicing, so your guests get a taste of everything in each bite.
Ingredients
- 1 celery root, peeled and cut into smaller pieces
- 1 lb. (500 g) russet potatoes (about 2), peeled and cut into smaller pieces
- 1 yellow onion, peeled and cut into smaller pieces
- 3 eggs, lightly beaten
- 2 Tbs. all-purpose flour
- 2 Tbs. chopped fresh chives, plus more for garnish
- Kosher salt and freshly ground pepper
- 4 Tbs. (2 fl. oz./60 ml) avocado oil
- Crème fraîche for serving
- Sliced smoked salmon for serving
- Thinly sliced shallots or red onion for serving
- Chopped fresh dill for garnish
Directions
Preheat an oven to 350°F (180°C).
Using a food processor fitted with the shredding attachment, shred the celery root, potatoes and onion.
Working in batches, place the vegetable mixture in a kitchen towel, roll it up and twist to squeeze out as much moisture as possible. Transfer the mixture to a large bowl. Add the eggs, flour, chives, 2 tsp. salt and 1/2 tsp. pepper and stir to combine.
In a large fry pan over medium heat, warm 2 Tbs. of the avocado oil. Add the vegetable mixture and use your hands or a spatula to flatten and smooth it. Cook until starting to brown underneath, about 5 minutes.
Transfer the pan to the oven and bake the latke for 10 minutes. Remove the pan from the oven. Place a plate over the pan and carefully invert to flip the latke onto the plate. Add the remaining 2 Tbs. avocado oil to the pan, then slide the latke back into the pan. Bake until the latke is crisp, golden brown and cooked through, about 10 minutes more.
Slide the latke onto a cutting board or serving plate and cut into slices. Serve with crème fraîche, smoked salmon, shallots, chives and dill plus a few grindings of pepper. Serves 8.
Williams Sonoma Test Kitchen