Try a Fun Twist on Latkes

Scallion Dip and Crispy Potato Latkes with Smoked Trout Roe

Specifically designed by Chef Scott Nishiyama to pair with animé Rosé of Pinot Noir or vīvō Chardonnay
This dip is inspired by French onion dip. It’s a perfect appetizer, but make sure the latkes are crispy and warm, as they go well with the cool creamy dip and the pop of the trout roe.

Serves 4

Total Time: 2 ½ hours

Active Time: 1 ½ hours


Scallion Dip:
  • 8 oz crème fraiche
  • 1 bunch scallions
  • 1 garlic bulb
  • 2 t onion powder
  • 1 bunch chives
  • Salt and pepper
Potato Latkes:
  • 4 medium Yukon potatoes
  • ½ small onion
  • 3 T all-purpose flour
  • 1 egg
  • Salt and pepper to taste
  • Vegetable oil
  • 4 oz. smoked trout roe


Preparing Scallion Dip

Cut a small bit off the top of the garlic bulb. Wrap the garlic in foil and place in a 350ºF oven for about 1 hour. When the top of the garlic turns golden brown, remove and allow to cool. When cool enough to handle, squeeze out the soft garlic into a bowl. Break up the garlic with a fork until it is a smooth puree.

Finely mince the green ends of 3 scallions and the bunch of chives. In a bowl, whisk the crème fraiche, 2 teaspoons of the garlic puree, the onion powder, and salt and pepper until the mixture is light and fluffy. Fold in the scallions and half of the chives. Reserve the other half of the chives for later.

Creating Potato Latkes

Peel the potatoes and dice into ½ inch cubes. Rough chop the onion. In a food processor, chop the potatoes and onion until they are a fine mash. Add the potato mash to a clean towel or cheesecloth and close the ends. Squeeze out as much of the potato liquid as possible until you are left with a dry mash. Place this into a bowl. Add the egg, flour, salt, and pepper. Mix well. The mixture should be moist, but not runny. If too wet, add flour, one tablespoon at a time, until the mixture reaches the desired consistency. In a sauté pan on medium heat, add a light film of vegetable oil, then add a small spoon of potato mixture to the oil. Cook both sides just until light brown. Remove from the pan and drain on a rack or paper towels.


Place scallion dip in a bowl. Make a well in the middle. Spoon trout roe into the well and top with the reserved chives. Fill a pot with vegetable oil about 2 inches deep. Heat to 350ºF, then add a few latkes at a time. Fry until they are golden brown. Remove from the oil and drain on paper towels. Season with kosher salt. Serve warm with dip.