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.
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