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Potato Latkes with Smoked Salmon, Caviar, and Tarragon Crème Fraîche
- 3 pounds unpeeled Yukon Gold potatoes
- 1 medium onion
- 3 large eggs, beaten to blend
- 4 1/2 tablespoons all purpose flour
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 tablespoons (or more) vegetable oil
- 3/4 cup crème fraîche
- 1 tablespoon chopped fresh tarragon
- 12 ounces sliced smoked salmon
- 2 ounces caviar
Directions:View on Bon Appetit
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