Potato latkes have long been one of my favorite foils for canapes. My dear friedn Ann Sly passed the recipe on to me from her Brooklyn roots. I have gone beyond those foundations and use the latke with numerous other topping other than the traditional sour cream and apple sauce.
They are terrific with cavair, smoked salmon, crab salad, rillete of duck and of course apple sauce and sour cream. Make them ahead of time and crisp in a 375 degree F. oven for a few minutes.