Looking for an easy show-stopping dish? Try this supersized latke with smoked salmon, dilled sour cream, and red onion slices!
My latke with smoked salmon is a big skillet-sized latke cut into wedges for serving. It’s topped with dilled sour cream, smoked salmon, and thin slices of red onion. It’s absolutely delicious and makes the most beautiful presentation for a spring brunch, luncheon, or light dinner.
I used my classic latke recipe (because it always comes out perfectly crispy,) but instead of frying up little patties, I spread out my potato pancake mixture into a large nonstick skillet and made one super-sized latke. I had my latke with smoked salmon for lunch, and even after they cooled down to room temperature they were amazing. I think you’re going to love this!!
Let’s dig in
- ingredients for latke with smoked salmon
- how to make a skillet sized latke with smoked salmon
- step 1. Heat the oil in your pan
- step 2 . Cook the first side
- step 3. Flip latke out onto a plate
- step 4. Slide back into the pan
- step. 5. Bake latke another 10 minutes
- step 6. Slice and serve your latke with smoked salmon
- toppings for latke with smoked salmon
- latke with smoked salmon menu ideas
- we adore smoked salmon!
ingredients for latke with smoked salmon
- russet potatoes
- russets (baking potatoes) have a high starch content which helps bind the shredded potato mixture and ensures crispy edges while maintaining a tender interior. In other words, russets make the best latkes!
- onion
- eggs
- matzo meal or panko bread crumbs
- matzo meal is ground matzo, the unleavened flatbread eaten during Passover. Panko are extra crispy Japanese breadcrumbs.
- salt and pepper
- olive oil
- for frying those crispy edges.
- sour cream
- fresh dill
- smoked salmon
- cold smoked salmon, or lox.
- red onion
- capers, optional
how to make a skillet sized latke with smoked salmon
You’ll need a large 12″ (preferably non-stick) skillet for this so your latke will be the right thickness to cook through and get crispy on both sides. If you don’t have a large skillet, make 2 smaller latkes.
step 1. Heat the oil in your pan
- Heat oil in large nonstick skillet until hot but not smoking.
step 2. Cook the first side
- Spread out latke mixture evenly in the pan. Cook for 5 minutes, then pop in oven for 10 minutes.
step 3. Flip latke out onto a plate
- Carefully the flip latke out onto a large plate. Add fresh oil to pan.
step 4. Slide back into the pan
- Slide the latke from the plate back into the pan.
step. 5. Bake latke another 10 minutes
- Pop the pan back into the oven to finish baking for another 10 minutes.
step 6. Slice and serve your latke with smoked salmon
- Slide the latke out of pan onto a cutting surface and slice into wedges. (You can add your toppings first before slicing, or vice versa, your choice.)
toppings for latke with smoked salmon
I topped the latke with sour cream, smoked salmon, thinly sliced red onion, fresh dill, and capers. The final result is classic flavor pairing in a fun new format, plus the whole thing is a textural feast:
- The hot carby potatoes are crusty on the outside, soft and moist inside.
- The sour cream provides a creamy mouthfeel plus a cool temperature contrast and tangy flavor.
- The onions give a bite, both literally and figuratively.
- Smoked salmon brings silky and salty.
- Dill is fresh and herby.
- If you choose to add capers, they bring the brine.
latke with smoked salmon menu ideas
My ideal way to serve this is for a breakfast, brunch or buffet luncheon. For a very light meal or snack this can be all you need, but if you’re looking for companion recipes, check these out…
salads to go with
Latke with Smoked Salmon
An impressive skillet-sized latke with smoked salmon and dilled sour cream. A delicious appetizer, brunch, luncheon, or light dinner recipe.
Servings: 8
Equipment
- food processor or box grater
- large nonstick skillet, mine is 12" buy mine here.
Ingredients
- 1.5 lb russet potatoes, peeled
- 1 medium yellow onion, peeled
- 2 large eggs
- 2 Tbsp matzo meal or panko bread crumbs
- 2 tsp kosher salt
- 1/2 tsp fresh cracked black pepper or more to taste
toppings
- 1/2 cup sour cream
- 2-3 Tbsp fresh dill, minced
- 2-4 ounces smoked salmon
- thinly sliced red onion
- capers, optional
Instructions
- Preheat oven to 350F. Cut the potatoes and onions into chunks and grate using the shredding blade of your food processor. If you don't have a food processor you can grate them with a box grater.
- Wrap the grated veggies in a clean kitchen towel and squeeze as much excess liquid as possible out. Keep at it until no more liquid drips out, the more liquid you remove, the crispier your latke will be. Place the shredded veggies in a mixing bowl.
- Add eggs, crumbs, salt and pepper and mix well to thoroughly combine everything.
- Heat 2 tablespoons of olive oil in a large 12" nonstick skillet until hot and shimmering, but no smoking. The oil should sizzle immediately if you touch some of the latke mixture to its surface.
- Add the latke mixture to the pan and spread out latke mixture evenly in the pan. Cook on medium heat for 5 minutes. You don't want the heat too high or it can burn, but you want it high enough to crisp up. Then pop the pan into your preheated oven for 10 minutes.
- Remove the pan from the oven and carefully flip the latke out onto a large plate. I cover the pan with the plate and then flip both over.
- Add 2 more tablespoons of oil to pan and slide the latke back into the pan so the other side can crisp up. Put back in the oven for another 10 minutes.
- Slide the latke out of pan onto a cutting surface and slice into wedges. (You can top first and slice second, or vice versa, your choice.)
- Spread sour cream over the latke, then sprinkle fresh dill. Top with smoked salmon, red onions, and capers. Finish with more dill and some fresh cracked black pepper.
Notes
I adapted these latkes with smoked salmon from one of my favorite sites, Williams Sonoma. The minute I saw it I knew I had to make it mine.
Nutrition
Calories: 137 kcal · Carbohydrates: 20 g · Protein: 5 g · Fat: 4 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 1 g · Trans Fat: 0.01 g · Cholesterol: 57 mg · Sodium: 664 mg · Potassium: 425 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 164 IU · Vitamin C: 6 mg · Calcium: 37 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.
we adore smoked salmon!
- Smoked Salmon Platter
- Lox Cream Cheese Schmear Recipe
- Smoked Salmon Savory Cheesecake
- Smoked Salmon Mac and Cheese
- Smoked Salmon Chowder
- Smoked Salmon Salad
Smoked Salmon Brunch Platter
A smoked salmon platter is an easy way to serve brunch to a hungry crowd.
View this recipe
Lox Schmear Recipe
My lox cream cheese schmear is a simple spread that combines tangy cream cheese with silky smoked salmon for an absolutely fabulous bagel topper or tea sandwich filling.
View this recipe
Smoked Salmon Savory Cheesecake
My Smoked Salmon Savory Cheesecake appetizer is creative, beautiful, and delicious. Serve with crackers and wait for the compliments!
View this recipe
Smoked Salmon Mac and Cheese
Smoked Salmon Mac and Cheese is modern comfort food with a sophisticated twist, this stuff is incredibly delicious!
View this recipe
Smoked Salmon Chowder
Smoked salmon chowder is a creamy comforting soup made for chilly nights.
View this recipe
Smoked Salmon Salad
Smoked salmon salad is a super delicious upgrade on tuna salad, made with succulent hot smoked salmon, fresh dill, a little mayo, red onion, and, of course, a squeeze of lemon!
View this recipe
The large potato latke with lox, etc. was a big hit.