Smoked Salmon Topped Latkes
Fried potato pancakes topped with smoked salmon, beet horseradish, and sour cream.
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.
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