Smoked salmon latkes with Scandinavian horseradish cream

Smoked salmon latkes with Scandinavian horseradish cream
  • Serves icon Serves 4 (makes about 16 latkes)
  • Time icon Hands-on time 45 min

Forget blinis – when it comes to dinner party nibbles, it’s all about these crisp, rösti-style potato pancakes topped with smoked salmon and fresh horseradish cream.

Nutrition: per serving

Calories
440kcals
Fat
19.9g (6.4g saturated)
Protein
21.4g
Carbohydrates
41.1g (6.3g sugars)
Fibre
5.1g
Salt
1.9g
Calories
440kcals
Fat
19.9g (6.4g saturated)
Protein
21.4g
Carbohydrates
41.1g (6.3g sugars)
Fibre
5.1g
Salt
1.9g

Ingredients

  • 500g floury potatoes, such as king edward
  • 1 medium onion
  • 2 large free-range eggs, beaten
  • 4 tbsp self-raising flour
  • Light 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

Method

  1. Heat the oven to 150°C/130°C fan/gas 2. 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.
  2. Coarsely grate the potatoes and onion using a food processor or box grater. Put them into a bowl and mix in ½ tsp salt and some black pepper. Wrap handfuls of the mixture in a square of muslin or a new J-cloth and squeeze out as much liquid as you can. Transfer them to a large bowl as you go, 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.
  3. 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, then 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.
  4. Ruffle a small piece of salmon on top of each latke, spoon on some horseradish cream and garnish with dill. Serve with lemon wedges.

delicious. tips

  1. Serve with fried eggs for a luxurious and power-packed brunch.

  2. Make the latkes a few hours in advance, then reheat in a medium oven.

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