Potato and Fermented Cabbage (Sauerkraut) Latkes Topped with a Sauce of Dried and Fresh Chanterelle Mushrooms, Fried Vermicelli Noodles, Sour Cream and Trout Roe. Lithuanian-born artist Vilta moved to Kent at age seven but spent every childhood summer back in Lithuania peeling potatoes with her grandmother. She calls this "elevated grandmother cooking." Vilta: "Me and my grandmother would peel a lot of potatoes. There'd be a lot of potato dishes. This dish is like elevated grandmother cooking. Making potato latkes, so they're basically like a potato pancake, then fried vermicelli, and then I'm doing a creamy chanterelle sauce." Vilta: "Although latkes are not the most aesthetic of dishes." Pre-cook brief: latkes are very similar to a potato rösti — grate the potato, squeeze out the liquid, add sauerkraut, form into cakes and fry. Crunchy outside, still a little soft in the centre.