POTATO LATKES WITH SMOKED SALMON AND CUCUMBER POPPY SEED SALAD
Latkes (laat-kah) are potato pancakes, traditionally made to celebrate Hanukkah. Deliciously crisp and perfect served with a fresh salad and smoked salmon.
Ingredients
1 Salmon Gravlax or 200g smoked salmon
50g Sour Cream
For the cucumber salad:
1 fresh red chilli
8g Farro poppy seeds
6g Coriander leaves picked, roughly chopped
1/2 Telegraph Cucumber
1 Dressing Mix (contains white wine vinegar and sugar)
35mL sunflower oil
For the latkes:
600g Agria potatoes, peeled and grated
300g parsnips, peeled and grated
18g Chives finely chopped
4 egg whites, beaten into soft peaks
1 tbsp cornflour
80g unsalted butter
100mL sunflower oil
Method
In a medium sized bowl, add the chilli, 35 mls sunflower oil, poppy seeds, and dressing mix. Stir to combine and set aside
Halve the cucumber length-ways, then slice on an angle into 5mm pieces. Add the cucumber to the dressing along with the fresh coriander and stir to coat, season to taste. Set aside, stirring occasionally
Rinse the grated potato in a large bowl of iced water. Drain the potato in a colander and squeeze out the excess water with your hands. Spread potato out onto paper towels and press to dry
In a large bowl, add potatoes, parsnips, chives, egg whites and cornflour, stir until well combined
Heat 40 g butter and 50 mls sunflower oil in a large frying pan
Once hot, take 2 tbs of the potato mixture into your hands and form into a thin patty. Carefully place the latke into the hot oil and repeat until the frying pan is full
Fry for about 5 minutes, or until the underside is golden brown
Flip latkes and fry for about 5 minutes more. Remove from the pan with a slotted spoon and place on paper towels on drain
Keep latkes warm in the oven, repeat the process until all the potato mix is used. Serve the latkes topped with sour cream, smoked salmon slices and the cucumber salad to the side