One-pan potato latke with smoked salmon

One-pan potato latke with smoked salmon
  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min

This whopping one-pan potato latke makes a fun sharing dish for brunch or Christmas breakfast. Top with herby crème fraîche and smoked salmon.

If you prefer separate servings, take a look at our potato and parsnip latkes recipe.

Nutrition: per serving

Calories
441kcals
Fat
26.1g (11.1g saturated)
Protein
13.7g
Carbohydrates
36g (3.9g sugars)
Fibre
3.9g
Salt
2.3g
Calories
441kcals
Fat
26.1g (11.1g saturated)
Protein
13.7g
Carbohydrates
36g (3.9g sugars)
Fibre
3.9g
Salt
2.3g

Ingredients

  • 800g large starchy potatoes (we used russets), coarsely grated – see Know How
  • 1 medium onion, grated
  • 3 tsp salt
  • 4 tbsp matzo meal (or use matzo crackers, whizzed in a food processor until finely ground; see Know How)
  • 1 medium egg, beaten
  • Small bunch chives, finely chopped
  • 1 tsp caraway or cumin seeds, lightly crushed (optional)
  • 4 tbsp light olive oil or vegetable oil
  • 200g sustainable cold-smoked salmon slices to serve
  • Sustainable salmon roe, finely chopped spring onion, dill sprigs and lemon wedges to serve

For the herby crème fraîche

  • 200g crème fraîche
  • Small bunch chives, finely chopped
  • Small bunch dill, finely chopped
  • Finely grated zest 1 lemon

Method

  1. Put the grated potatoes and onion in a large bowl and sprinkle over 2 tsp of the salt. Mix thoroughly, then set aside for 15 minutes to draw out moisture.
  2. Meanwhile, for the herby crème fraîche, mix all the ingredients together in a bowl with some seasoning. Cover and chill until ready to serve.
  3. Transfer the potato mixture to a clean tea towel or muslin square (discard any liquid in the bowl). Gather the edges together, then squeeze over the sink to remove as much moisture as you can (the potatoes need to be nice and dry so the latke crisps up). Return the mixture to the bowl and stir in the remaining salt and the matzo meal, egg, chives, caraway/cumin (if using) and plenty of black pepper. Mix to combine.
  4. Heat 2 tbsp of the oil in a large frying pan (about 28cm) over a medium heat. Add the potato mixture to the skillet, pressing to spread into an even layer. Don’t worry if the edges are a little ragged – they’ll turn extra crispy. Cook for 4-6 minutes, then carefully invert onto a plate. Heat the remaining oil in the pan, then slide the latke back in. Cook for a further 4-6 minutes until the other side is golden.
  5. Turn the latke out onto a serving board (or serve in the pan). Slice into wedges, then top with smoked salmon, herby crème fraîche, salmon roe, spring onion and dill sprigs, with lemon wedges for squeezing.

delicious. tips

  1. If the potatoes are washed and blemish-free, you can skip the peeling and grate them skin and all.

    Matzo meal is made from ground matzo crackers. Find both in the world food aisle of larger supermarkets, or at Ocado.

Recipe By

Amanda James, Jen Bedloe and Jess Meyer

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