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.

Prep:
20 minutes
Cook:
35 minutes
Serves:
2

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