Latkes and Smoked Salmon

Latkes and Smoked Salmon

Arugula and smoked salmon-topped potato and leek latkes are a wonderful addition to the tea table.

Latkes and Smoked Salmon
Yield: 24 latkes • Preparation: 45 minutes • Cook: 30 minutes
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  1. ¾ pound red creamer potatoes, coarsely grated and squeezed dry
  2. 2 cups finely chopped leeks
  3. 2 tablespoons all-purpose flour
  4. 3 tablespoons fresh lime juice
  5. 1 large egg, lightly beaten
  6. 1 large egg yolk, lightly beaten
  7. 1½ teaspoons kosher salt, divided
  8. 1½ teaspoons ground black pepper, divided
  9. ½ teaspoon red pepper flakes
  10. 6 tablespoons extra-virgin olive oil
  11. 3 cups baby arugula
  12. 1½ tablespoons avocado oil
  13. 1 (4-ounce) package smoked salmon, cut into 24 long slices
  1. Pat potatoes dry with paper towels.
  2. In a large bowl, combine potatoes, leeks, and flour, tossing gently to combine. Add lime juice, egg, yolk, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes, stirring to combine.
  3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Drop potato mixture by heaping tablespoons into hot skillet. Cook until golden brown, 3 to 5 minutes. Use remaining 4 tablespoons olive oil as needed to cook remaining potato mixture in batches. Drain latkes on paper towels. Set aside, and keep warm.
  4. In a medium bowl, toss arugula, avocado oil, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper until well combined.
  5. Top each latke with approximately ¼ cup arugula and a slice of smoked salmon. Serve immediately.
TeaTime Magazine
From TeaTime November/December 2011


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