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Fairfield Chef Shares Potato Latke Recipe For Hanukkah

Potato latkes with salmon gravlox and horseradish sour cream.
Potato latkes with salmon gravlox and horseradish sour cream. Photo Credit: Courtesy photo

FAIRFIELD, Conn. -- Ethan Kostbar, who grew up in Israel and now works as the chef at Armonk's Moderne Barn , said he knows latkes are traditionally served with sour cream and fruit preserves. However, he enjoys making them with salmon gravlox for a modern twist.

"My family and I love to eat fish so this is a perfect twist to one of our favorite Hannukah staples," he said.

The Fairfield resident makes these often for parties at the restaurant as they make a great passed hors’ d’oeuvres; you can find them on Moderne Barn's menu as a special for the holiday.

Latkes Ingredients:

  • 4 Yukon Gold potatoes (peeled, grated)
  • 4 egg yolks
  • 1 cup AP Flour
  • salt

Directions:

  • Peel and grate potatoes.
  • Mix shredded potatoes, egg yolks, and flour in bowl.
  • Season with salt.
  • In a sauté pan over medium heat, drop a heaping tablespoonful of the mixture in a ¼ cup of blended oil to fry the latkes until they develop a golden brown color on both sides.
  • Remove from pan with spatula and place on a paper towel, season with salt.
  • Serve with salmon gravlox and horseradish sour cream.

Salmon Gravlox Ingredients:

  • 1 Salmon Filet (skin on, no bones)
  • 2 C salt
  • 1 C sugar
  • 1 bunch dill, chopped
  • 2 oranges, sliced
  • ¼ C pernod (optional)

Directions:

  • Place salmon on a sheet tray, with plastic wrap underneath it.
  • Place oranges and dill over the salmon.
  • Mix salt, sugar, and pernod in a bowl.
  • Pour the mixture on top, completely covering the salmon.
  • Wrap salmon in plastic wrap so that its air tight.
  • Put in the fridge for two days.
  • Remove from fridge discard all the salt, sugar, oranges, and dill.
  • Rinse salmon under cold water, dry with paper towel.
  • Thinly slice the salmon, leaving the skin behind.

Horseradish Sour Cream Ingredients:

  • 1 pint sour cream
  • ¼ lb. fresh horseradish (peeled, grated finely)
  • 1 t black pepper, ground

Directions:

  • Peel horseradish and using a microplane finely grate it over a bowl.
  • Mix the horseradish with sour cream, black pepper and salt.

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