Potato Pancake Recipe: Smoked Salmon & Dill Sour Cream Latkes
One of the best parts of Hanukkah, apart from being surrounded by friends and family, is the omnipresent potato latke. While delicious year-round, potato latkes are especially popular during the holidays and a welcome sight at any holiday dinner or cocktail party! We decided to spruce up the recipe by adding rose-shaped smoked salmon to lend this dish a little touch of whimsy and make it that much more special.
This dish is easy to pull together and will be the star of your tablescape! Regardless of whether you’re entertaining a small group or bringing a dish to a larger, Hanukkah soiree, these potato pancakes will always deliver; people love them and you’ll find yourself wishing you’d made more! Make sure to get them while you can and enjoy!
- 1 pound baking potatoes, peeled
- 1/2 pound smoked salmon, thinly sliced and cut into small rectangles
- 1 large egg, beaten
- 1 cup sour cream or crème fraiche
- 2 tablespoons dill, chopped, plus extra for garnish
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter or vegetable oil, for frying
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon baking powder
- kosher salt and freshly ground pepper, to taste
- asparagus heads, roasted, garnish
- In a small bowl, whisk together sour cream, chopped dill and lemon juice until thoroughly incorporated. Refrigerate at least 20 minutes, or until ready to serve.
- Coarsely grate potatoes using a box grater or a food processor. Transfer potatoes to a clean kitchen towel or cheese cloth and squeeze out excess moisture.
- In a large bowl, combine grated potato with beaten egg, flour and baking powder. Season with salt and pepper.
- Heat butter in a large skillet or pan over medium-high heat and drop potato mixture in 2-tablespoon rounds into the butter.
- Continue, if needed, in batches, with remaining potato mixture.
- Cook latkes until golden brown, 3-5 minutes, then flip and cook the other side for another 2-3 minutes.
- Remove to a paper towel-lined plate to drain.
- Transfer latkes to serving platter and top with 1-1 1/2 tablespoons dill sour cream.
- Take thinly sliced strips of salmon and overlap 2-3 pieces. Roll pieces so they form a rose shape, and place them on top of sour cream.
Optional: garnish each latke with 2-3 asparagus heads.
- Serve immediately.
Recipe adapted from The Gutsy Gourmet