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Potato latkes with smoked salmon and poppyseed cream
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Squeeze vegetables dry for crispy latkes, perfect for entertaining.
Ingredients:
  • 1 small onion, coarsely grated
  • 2 small sebago potatoes, coarsely grated
  • 1 small kumara, coarsely grated
  • 1 egg, lightly beaten
  • 35g plain flour
  • 40.00 ml flat-leaf parsley leaves, finely chopped, plus extra to serve
  • 20.00 ml thyme leaves
  • Sunflower oil, to shallow-fry
  • 250g cream cheese, softened
  • 100g light sour cream
  • 200g smoked salmon
  • 2 tsp poppy seeds
  • Lemon wedges, to serve
Instructions:
  • Mix onion, potato, and kumara in a colander lined with muslin or clean cloth and place it in the sink. Let it sit for 5 minutes, then press to remove any excess liquid. Transfer the mixture to a bowl and mix in egg, flour, parsley, thyme, and 1/2 tsp salt until combined.
  • Form the mixture into 20 small patties using 1 1/2 tablespoonfuls for each. Gently squeeze out any excess liquid. Heat oil in a non-stick frypan over medium-high heat. Cook latkes in batches for about 4 minutes per side or until golden brown. Drain on paper towel. In a bowl, combine cream cheese and sour cream until smooth. Season to taste.
  • Top the latkes with a creamy mixture of cream cheese, smoked salmon, poppyseeds, and parsley leaves. Serve with lemon wedges on the side.

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