Growing up, my family always had bagels on the weekends from our favorite local shop – Bagels-4-U. We’d get lots of cream cheese and bacon and make eggs at home for a big spread. But my dad also always bought my mom a package of smoked salmon. I saw this as “her food” and didn’t think much of it until one day I asked to try it…needless to say my weekend bagel game was forever changed and we had to start buying double.
Potato Latkes with Smoked Salmon
Ingredients
- 1 lb russet potatoes, scrubbed and quartered
- 1 large onion, peeled and quartered
- 2 large eggs
- 1/2 cup all-purpose flour I used Bob's Red Mill 1:1 GF Flour
- 2 tsp kosher salt, plus more for topping
- 1 tsp baking powder
- 1/2 tsp freshly ground black pepper
- 12 oz smoked salmon
- 8 oz creme fraiche or sour cream
- dill, for garnish
- lemon wedges
- canola oil, for frying
Instructions
- Using a food processor with the grater attachment or a box grater, grate the potatoes and onion then pour out onto a clean dish towel and squeeze to remove the excess liquid.
- Pour the onion and potato mixture into a bowl and add the baking powder, flour, salt, pepper, and eggs. Use your hands to mix everything together until it's uniform.
- Add oil to a heavy bottomed pan over medium-high heat. While the oil is heating up, shape the latke mixture into whatever size circles you want then test the oil after about 3-4 minutes to see if it's hot enough by dipping an edge of one of the latkes into it. You want to oil to sizzle immediately on contact. Once it's ready, add a few latkes to the pan, be careful not to overcrowd it, and cook for about 5 minutes on each side or until the latkes are golden brown.
- Transfer the cooked latkes onto a paper towel lined pan and sprinkle with kosher salt immediately. Continue until you've cooked all the batter.
- Top the latkes with a dollop of sour cream, a few pieces of smoked salmon, garnish with dill, and add a squeeze of fresh lemon on top!