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Posted by on Apr 9, 2009 in appetizers, brunch, News | 0 comments

Potato Latkes with Smoked Salmon

This is the week of celebrations in many different cultures and for the Jewish community it is Passover. In doing my research from the radio spot I did on Tuesday I learnt all about the traditions of the food for this celebration and the components of the Seder Plate. It was all truly fascinating. One of my favorite items from the Jewish menu that I have incorporated into my menus for catering in the potato latkes. They can be served for brunch as a base for eggs benny, as a side dish for dinner or as a bite size hors d’oeuvre. This is a popular item that we serve often at cocktail parties. Enjoy.

Just a note if you are using this recipe for Passover please omit the flour if you have anyone attending our event that may be Jewish. However flour is acceptable for the balance of the year.

Potato Latkes topped with Smoked Salmon and Creme Fraiche

200 ml creme fraiche or sour cream
1 tbsp dill, finely chopped
2 tbsp horseradish
1 tsp lemon zest

5 lg yukon gold potatoes, peeled and grated
1 clove garlic crushed
salt and pepper
1 egg, beaten
1/4 cup flour
16 slices of smoked salmon

Mix the first four ingredients together and set aside. Grate the potatoes and be sure to squeeze out as much moisture as possible. Add the garlic, seasonings, and egg and mix well. Slowly incorporate in the flour. In a saucepan heat 1/2″ veg oil. Form the latkes into 1 inch discs and place in the oil. Flip part way and cook until crispy. Place on paper towel to cool and remove excess oil. For assembly reheat latkes in the oven for 5mins at 375’F and then arrange on platter top with a slice of smoked salmon and a dollop of the cream mixture. garnish with chives or capers. Serve immediately.

Latkes will freeze well and can be pulled out last minute when guests arrive.