Latke with Horseradish Cream and Smoked Salmon

Potato Latke
Latkes, a very yummy fried potato pancake, are traditionally eaten during the Hanukkah.    I am not Jewish but I have lovely Jewish friends and was lucky to be invited to some celebrations and tried this (among others) beautiful simple dish.

So, last week was Rosh Hashanah, the Jewish new year and that's why I decided to make some Latkes... I know I know!!! Wrong holiday!!   But I think Latke are just like Rabanada and Panetone - too good to be eaten only in special occasions :-)

Latkes can also be found with sweet potato and other vegetables but I don't like messing up with classics, well at least not to much!  They are delicious ungarnished but traditionally are topped with cream, applesauce or jam. 

Personally I think they are perfect to be used as a Canapé base.   My favorite version is this one, topped with horseradish cream and smoked salmon but you can use your imagination and change the topping to your liking.

This recipe was inspired by a Holiday Gourmet Maganize recipe and according to my husband is his new favorite breakfast food if served with English Muffins (no no I don't agree with him! He has a kind of an exotic taste: well, he married me :-D).  

I leave you now with the recipe and to my Jewish friends and readers, if it is not too late... Happy New  Year :-) Shanah Tovah.

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Potato Latke with Horseradish Cream and Smoked Salmon
Yields: 12  Cost: $$ | Difficulty:  Medium
Author: Classic cooked by Rachel Elich
Ingredients
For the Latke
  • 3 Medium potatoes peeled (about 500g)
  • 1 Small Onion (about 80g)
  • 3 Heaped tablespoons plain flour
  • 1 Egg
  • A generous pinch of Ground Nutmeg
  • 1/4 Teaspoon Black Pepper 
  • 1/4 Teaspoon Kosher Salt
  • Olive Oil to Fry,
For the Topping
  • 1/2 Cup Sour Cream
  • 1  Teaspoon Horseradish cream
  • 50g Sliced Smoked Salmon 
  • 1 Bunch Fresh Dill
Instructions
  1. Using the shredding disc of a food processor or a hand grater shred the potatoes and the onion.
  2. Press the shredded potatoes and onions in a sieve to drain the water
  3. Mix the Potatoes with all other ingredients except the olive oil.
  4. Heat about 1/2 cm of olive oil in a large skillet 
  5. Measure a generous tablespoon of the potato batter and put in the hot oil flattening up a bit with a fork. 
  6. You will need to fry them in batches - cook in medium heat for about 3-4min each side until all golden and cooked through. 
For the Latke
  1. For the Topping
  2. In a bowl mix the Horseradish cream with the sour cream
  3. Top each Latke with some sour cream, a piece of smoke Salmon and a Dill leave. 
  4. Serve immediately 
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Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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