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Serves 4. [About sixteen Latkes]
Ingredients
500g floury potatoes, such as king edward
1 medium onion
2 large free-range eggs, beaten
4 tbsp self-raising flour
Light olive oil for frying
200g (16 small slices) smoked salmon
Fresh dill sprigs and lemon wedges to garnish
For the horseradish cream
4-5 tsp freshly grated horseradish, according to taste
1 small red onion, very finely chopped
20g fresh dill, finely chopped
100ml soured cream
Method
Heat the oven to 150°C/130°C fan/gas 2. For the horseradish cream, mix the horseradish, onion and dill into the soured cream in a small bowl with some seasoning. Cover and set aside in the fridge until needed.
Coarsely grate the potatoes and onion using a food processor or box grater. Put them into a bowl and mix in ½ tsp salt and some black pepper. Wrap handfuls of the mixture in a square of muslin or a new J-cloth and squeeze out as much liquid as you can. Transfer them to a large bowl as you go, loosen the strands with a fork, then stir in the eggs and flour so everything is well coated. The mix will look a bit dry but don’t worry – this is what creates crunch.
Heat a thin layer of olive oil in a large non-stick frying pan over a medium heat. Drop 4 heaped tbsp of the mixture into the pan, spaced well apart, then flatten slightly with the back of a fork. Fry for 3-4 minutes until golden brown, then carefully flip over and cook for 3-4 minutes more until crisp on the outside and cooked through. Lift each batch onto a baking tray lined with non-stick baking paper and keep hot in a low oven while you cook the rest.
Ruffle a small piece of salmon on top of each latke, spoon on some horseradish cream and garnish with dill. Serve with lemon wedges.
Ingredients
500g floury potatoes, such as king edward
1 medium onion
2 large free-range eggs, beaten
4 tbsp self-raising flour
Light olive oil for frying
200g (16 small slices) smoked salmon
Fresh dill sprigs and lemon wedges to garnish
For the horseradish cream
4-5 tsp freshly grated horseradish, according to taste
1 small red onion, very finely chopped
20g fresh dill, finely chopped
100ml soured cream
Method
Heat the oven to 150°C/130°C fan/gas 2. For the horseradish cream, mix the horseradish, onion and dill into the soured cream in a small bowl with some seasoning. Cover and set aside in the fridge until needed.
Coarsely grate the potatoes and onion using a food processor or box grater. Put them into a bowl and mix in ½ tsp salt and some black pepper. Wrap handfuls of the mixture in a square of muslin or a new J-cloth and squeeze out as much liquid as you can. Transfer them to a large bowl as you go, loosen the strands with a fork, then stir in the eggs and flour so everything is well coated. The mix will look a bit dry but don’t worry – this is what creates crunch.
Heat a thin layer of olive oil in a large non-stick frying pan over a medium heat. Drop 4 heaped tbsp of the mixture into the pan, spaced well apart, then flatten slightly with the back of a fork. Fry for 3-4 minutes until golden brown, then carefully flip over and cook for 3-4 minutes more until crisp on the outside and cooked through. Lift each batch onto a baking tray lined with non-stick baking paper and keep hot in a low oven while you cook the rest.
Ruffle a small piece of salmon on top of each latke, spoon on some horseradish cream and garnish with dill. Serve with lemon wedges.
