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Smoked Salmon Potato Latkes

Smoked Salmon Potato Latkes
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The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.

Although commonly served at Hanukkah, these simple Smoked Salmon Potato Latkes are incredible for any gathering.

Smoked Salmon Potato Latkes

For those who have not yet experienced the luscious taste of latkes, let’s first break down what they are. Pan-fried and served plain or adorned with flavorful toppings, latkes are basically fluffy potato pancakes. They can be formed into shapes and sizes of your choosing, but when it comes to entertaining, I like to keep them small and round. They become the perfect edible plate for a layer of crème fraiche and smoked salmon. Smoky, salty and creamy, you won’t be able to have just one.

For party prep, you can make the latkes a day in advance and store them in the fridge. To heat prior to serving, simply place them on a baking sheet in a cold oven, set the temperature to 350°F and by the time the oven fully preheats, the latkes will be perfectly warmed through.

Smoked Salmon Potato Latkes

Smoked Salmon Potato Latkes

Ingredients

  • 5 cups russet potatoes, peeled and shredded
  • 3/4 cup onion, chopped
  • 2 eggs
  • 1/2 cup matzo meal or flour
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • Verlasso smoked salmon
  • Crème fraiche
  • Chives, minced
  • Canola oil, for frying

Instructions

  1. Line a medium-size bowl with a kitchen cloth.
  2. Place the shredded potatoes and chopped onion into the kitchen cloth and squeeze out all of the excess liquid.
  3. Transfer the dried contents to a clean bowl and add the eggs, matzo meal or flour, salt and pepper. Mix until fully incorporated
  4. Form the potato mixture into golf ball-size rounds, then flatten them until they are about 1/4-inch thick.
  5. Pour the canola oil into a nonstick pan to a level that is about 1/2 the height of the latkes. Place over medium-high heat.
  6. Carefully place the latkes into the hot canola oil and fry for 4-5 minutes per side until golden brown.
  7. Place the fried latkes onto a paper towel-lined plate to catch any excess oil and sprinkle with kosher salt.
  8. Let cool completely.
  9. To assemble, dollop crème fraiche onto each latke and top with a piece of smoked salmon.
  10. Garnish with minced chives.

Smoked Salmon Potato Latkes

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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