These tater tot “latkes” with smoked fish are bite-sized snacks to serve at any gathering. Using frozen tater tots to make this party snack is a fun hack, and it also cuts down on the time and effort it typically takes to make latkes from scratch. The tots are topped with a dollop of zesty creme fraiche or sour cream and flake or two of briny cold smoked fish.
To make this seafood appetizer, the tots are gently flattened and then pan-fried or air-fried until golden and crispy. From there, you can choose smoked fish toppings that suit your taste. Cold smoked Pacific halibut has a mild flavor and salty snap. Cold smoked sablefish has a softer texture that almost melts into the snack. Cold smoked sockeye salmon has a stronger flavor that is reminiscent of latkes and lox.
Other topping options and substitutions:
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Sour cream: Sour cream has just the right tang to complement both the smoked fish and the fried tot. You can easily substitute creme fraiche for a richer flavor, or even use whole-fat greek yogurt. If you like a little kick, try mixing in horseradish to make a delicious horseradish cream for the tots.
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Chives: A fresh, delicate herb like chives adds subtle flavor and visual appeal to these tater tot latkes. Dill is also a great substitute.
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Other options: Try sliced avocado, capers, finely diced red onion, pickled mustard seeds, lingonberry preserves, etc.
About Chef George Pramatarov:
George Pramatarov is a chef based in Minneapolis, Minnesota. Over the past decade, he has worked at several award-winning restaurants including St. Genevieve, Hai Hai, Grand Cafe, and Petite Leon—recently included in New York Times's 50 Favorite Restaurants of 2022. Born and raised in Bulgaria, George moved to the United States at age 14 and is equally influenced by Bulgarian, French, and American cuisine. Through cooking food and creating recipes, he is continually revisiting the feeling of home. When not cooking, George unwinds with his partner, Sara, and their crazy beagle at the family lakeside cabin in Wisconsin.
