December 2, 2021

Smoked Salmon Topped Latkes

Smoked Salmon Topped Latkes are one of our favorite holiday appetizers. I love these latkes for several reasons. First of all, I love serving these when I’m entertaining. I like to serve these for brunches and as dinner appetizers. I especially like making these for Hanukah parties and for New Year’s Eve. Secondly, I like that these pancakes can be made ahead of time and are easily reheated. Since, there’s nothing worse than standing over a hot pot of oil while you’re trying to mingle with your guests. Thirdly, I love how absolutely delicious these pancakes are. And, my family and guests love them, too.

The Equipment I Used

A Grater- You’ll need a good grater to grate the potatoes and onions. You could also use the grater attachment on your food processor.
A Cast Iron Skillet- I like to fry my potato pancakes in a cast iron skillet, but you can use any large skillet.

The Ingredients Needed for Smoked Salmon Topped Latkes

Potatoes- Be sure to use russet potatoes.
Onions- I usually use yellow onions. But, if you hate having your eyes tear up, use a sweet Vidalia onion.
Matzo Meal- You can find this in the Kosher section of your market. If you can’t find matzo meal, you can use all purpose flour.
Salt- I use Diamond Kosher salt.
Oil-Use vegetable oil or peanut oil. Do not use olive oil.
Sour Cream- I like Breakstone’s full fat sour cream.
Horseradish- I like to use beet horseradish.
Smoked Salmon- Use a good quality smoked salmon.

How I Made my Potato Pancakes

First, I made the pancake batter. It’s important to squeeze all the liquid out of the potatoes and onions.
Next, I fried my potatoes. It’s important to cook the potatoes so that they get golden brown, and cooked all the way through.
Then, I added all the toppings and served them up.

If you like potato pancakes, you need to try these absolutely delicious Smoked Salmon Topped Latkes.

Smoked Salmon Topped Latkes

Fried potato pancakes topped with smoked salmon, beet horseradish, and sour cream.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine Jewish

Servings pancakes

Ingredients

3 cups peeled and shredded russet potatoes
1 cup grated yellow onions
2 large eggs, beaten
¼ cup matzo meal, or all purpose flour
1 tsp. kosher salt
¼ tsp. black pepper
1 cup vegetable oil

For the Latke Toppings:

1 cup sour cream
½ cup beet horseradish
⅛ pound smoked salmon

Instructions

Begin by making the latkes: Place the shredded onions and potatoes in a dish cloth and wring out all the liquid. Then, place them in a large bowl. Add the matzo meal, egg, salt, and pepper, and stir until combined.
In a large cast iron skillet, heat a quarter inch of oil on medium heat. The oil is hot enough when a teaspoon of the mixture starts to sizzle right away.
Form the potatoes into little patties, using about three tablespoons of potatoes for each one. Place about six in the pan at once. Flatten them out with a spatula, so they cook more evenly. Cook them on both sides until they are dark golden brown and crispy. Do not turn them more than once. If they start to brown more quickly, turn down the heat.
Drain the cooked latkes on a wire rack over a sheet pan. If you wish to reheat these later, reheat them on a rack at 350 degrees for about 15 minutes.
Serve the latkes topped with some smoked salmon, some horseradish, and some sour cream.