Smoked Salmon on Latkes Recipe: A Delicious Brunch or Appetizer

Smoked Salmon on Latkes Recipe: A Delicious Brunch or Appetizer

Smoked salmon on latkes is a delightful combination that pairs the crispy, savory potato pancakes with the rich, smoky flavor of salmon and creamy toppings. It’s perfect for a special brunch or a delicious appetizer. Here’s how to make smoked salmon on latkes!

Smoked Salmon on Latkes Recipe

Ingredients

For the Latkes:

  • 4 medium potatoes (Russet or Yukon Gold, peeled and grated)
  • 1 small onion (grated)
  • 2 large eggs (beaten)
  • 1/4 cup all-purpose flour (or matzo meal)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil (for frying)

For the Topping:

  • 8 ounces smoked salmon (thinly sliced)
  • 1/2 cup sour cream or crème fraîche
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon fresh dill (chopped)
  • 1 tablespoon capers (drained)
  • 1/4 cup red onion (thinly sliced)
  • Lemon wedges (for garnish)
  • Salt and pepper to taste

Instructions

1. Prepare the Latke Mixture

  1. Grate the potatoes and onion using a box grater or a food processor with a grating attachment. Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible.
  2. In a large bowl, combine the grated potatoes and onion with the beaten eggs, flour (or matzo meal), salt, and pepper. Mix well until all ingredients are evenly combined.

2. Fry the Latkes

  1. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot (a small drop of batter should sizzle immediately), drop spoonfuls of the potato mixture into the skillet, flattening them slightly with the back of the spoon to form patties.
  2. Fry the latkes for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

3. Prepare the Toppings

In a small bowl, mix the sour cream or crème fraîche with the lemon juice and chopped dill. Season with salt and pepper to taste.

4. Assemble the Latkes with Smoked Salmon

Place a dollop of the lemon-dill cream on each latke. Top with a slice of smoked salmon, a few capers, and a thin slice of red onion.

5. Serve

Arrange the smoked salmon latkes on a serving platter and garnish with additional fresh dill and lemon wedges. Serve immediately.

Tips

  • Make Ahead: Prepare the latkes in advance and reheat them in a 350°F (175°C) oven for about 10 minutes before adding the toppings.
  • Keep it Light: Swap sour cream for Greek yogurt to lighten up the dish while still keeping it creamy.
  • Add Some Heat: Sprinkle a bit of hot sauce or a pinch of red pepper flakes over the top for a spicy twist.