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Beet Latkes with Fennel Slaw & Trout Roe


CCC exclusive caviar recipe with trout roe -- Beet latkes with fennel slaw
 
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Ingredients

  • 12 beet latkes from Linda’s Gourmet Latkes
  • 1/2 fennel bulb, core remove
  • 1/4 tsp caraway seeds
  • 1 Tablespoon fennel fronds
  • 1 Tablespoon creme fraiche
  • Kosher salt & fresh ground black pepper
  • 1 ounce trout roe

 

Directions

Slice the fennel as thin as possible and toss with the creme fraiche, caraway seeds, fennel fronds. Season with salt & pepper to taste. Heat the latkes according to the instructions and divide among plates. Top with the slaw and a spoonful of trout roe.

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