Potato Latke

Ingredients

latke:

4 Maris Piper potatoes, peeled

1 onion

Salt and freshly ground black pepper

1 large egg, beaten

2-3 tbsp plain flour

Sunflower oil, for frying

For the topping:

100 g smoked salmon

3 tbsp sour cream

Handful of dill

½ lemon

Directions

Grate the potatoes and onion using a coarse box grater (or the grater attachment in a food processor), then pop into a bowl.
Sprinkle generously with salt, toss well and leave for 5-10 minutes to allow the salt to draw out the liquid.
Tip the potato and onion mix onto a clean towel or muslin cloth and squeeze out as much liquid as you can.
Return to a bowl and add the egg and flour. Season with salt and freshly ground black pepper and mix well. You should be able to hold the mix together, if it is too wet, add a little more flour.
Place a medium-sized non-stick saucepan over a medium heat and add a generous glug of sunflower oil. Swirl to coat the base of the pan. Tip in the potato-onion mix, spreading out and flattening so it reaches all sides of the pan. Fry for about 5 minutes – or until the edges start to turn golden.
Pop a plate on top and flip the pan – it might need a tap to help it release. Add a drizzle of more oil, swirling again to coat the base of the pan, then slide the latke back into the pan to crisp up on the other side.
Once golden, crisp and cooked through, turn out onto a plate and slice into 8 pieces.
Top each slice with a dollop of sour cream, a small slice of smoked salmon and sprigs of fresh dill. Season with freshly ground black pepper and a squeeze of lemon juice, if wished. Enjoy!

Never Lose Track of Your Favorite Recipes.