White Fish and Potato Latkes With Caviar and Sour Cream — Jewish Food Society

Ingredients

• 2 lbs. yukon gold potatoes (approx. 5 large potatoes), peeled and cut into 2” inch cubes
• 1 ½ cups (12 oz.) smoked white sturgeon, flaked into large 1-2” chunks (can also use any flaky firm smoked fish such as smoked whitefish, cod, trout or salmon)
• ½ cup scallions, green & white parts, finely sliced
• 3 tablespoons fresh dill, roughly chopped
• 1 ½ tablespoons capers, roughly chopped (reserve a teaspoon of the brine for the sauce)
• 1 tablespoon mayonnaise
• Juice & zest of ½ lemon
• 2 large eggs, lightly beaten
• 2 tablespoons all purpose flour + more for dusting
• Schmaltz and vegetable oil for frying
• 16 oz. full fat sour cream
• 2 tablespoons grated prepared horseradish (white)
• 1 teaspoon caper brine