Chef Thomas Keller serves light mini potato latkes topped with salmon roe. Think of them as potato blini--you can even use real caviar instead of salmon eggs if you've got the budget.
1 1/2 pounds baking potatoes, peeled (about 3)
2 tablespoons flour
2 to 3 tablespoons whipping cream, warmed slightly
Freshly ground black pepper
1/4 cup oil
1 (2-ounce) jar salmon roe
Cut potatoes into 2-inch chunks. Place in saucepan with water to cover and bring to boil. Reduce heat and simmer until easily pierced with fork, about 15 minutes. Drain well.
Push potatoes through ricer or fine sieve into mixing bowl. Stir in flour and 2 tablespoons whipping cream. Add eggs and whisk until smooth. Add more cream if mixture is not pourable consistency. Season with salt and pepper to taste.
Heat 1 tablespoon oil over low heat in large nonstick skillet. Spoon batter with teaspoon into hot oil and flatten each with back of spoon to make small thin latkes. Cook until lightly browned, turning only once, about 2 minutes per side. Repeat with remaining oil and batter.
To serve, place 2 or 3 latkes on plates and top with salmon roe.