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Smoked salmon latkes with horseradish cream

Smoked salmon latkes with horseradish cream

Smoked salmon latkes with horseradish cream

Serves 4


500g floury potatoes

1 medium onion

2 large free-range eggs, beaten

4 tbsp self-raising flour

Olive oil for frying

200g (16 small slices) smoked salmon

Fresh dill sprigs and lemon wedges to garnish

For the horseradish cream

4-5 tsp freshly grated horseradish, according to taste

1 small red onion, very finely chopped

20g fresh dill, finely chopped

100ml soured cream


Heat the oven to 150°C

For the horseradish cream, mix the horseradish, onion and dill into the soured cream in a small bowl with some seasoning. Cover and set aside in the fridge until needed.

Coarsely grate the potatoes and onion using a box grater. Put it into a bowl and mix in ½ tsp salt and black pepper. Wrap handfuls of the mixture in a muslin cloth and squeeze out as much liquid as you can. Transfer it to a large bowl, loosen the strands with a fork, then stir in the eggs and flour so everything is well coated. The mix will look a bit dry but don’t worry – this is what creates crunch.

Heat a thin layer of olive oil in a large non-stick frying pan over a medium heat. Drop 4 heaped tbsp of the mixture into the pan, spaced well apart, flatten slightly with the back of a fork. Fry for 3-4 minutes until golden brown, then carefully flip over and cook for 3-4 minutes more until crisp on the outside and cooked through. Lift each batch onto a baking tray lined with non-stick baking paper and keep hot in a low oven while you cook the rest.

Ruffle a small piece of salmon on top of each latke, spoon on some horseradish cream and garnish with dill. Serve with lemon wedges.

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