potato

Galette: Fancy Talk For Big Latke

Jewish Week Online Columnist

A potato pancake topped with lox and dill is the perfect way to tap into the Nordic food trend.

Pine needles. Moss. Funghi. These are three things you might happen upon while walking in the woods, or find on your plate at the hottest dining destination in the world this year, the restaurant Noma in Copenhagen, Denmark. There, head chef René Redzepi coaxes traditional Nordic flavors out of the foraged and locally farmed ingredients that have made his menu so popular.

Food tags: 
potato
gravlax
lox
Noma
Nordic food
Scandinavia
galette
latke
Ingredients
Ingredients: 
6 medium russet potatoes, peeled and grated on a box grater or in a food processor
1 medium onion, peeled and grated on a box grater or in a food processor
2 tablespoons flour
3 eggs
Kosher salt and freshly ground black pepper
1 teaspoon baking powder
5 tablespoons vegetable oil
3 ounces lox
Crème fraîche, for serving
Chopped fresh dill, for serving
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