Author Notes
Crispy pan-fried latke and smoked salmon stacks dolloped with cucumber-yogurt sauce and fresh dill. —Riley Wofford
Ingredients
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1 cup
plain Greek yogurt
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1/2
hothouse cucumber, grated and squeezed dry
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1 tablespoon
fresh lemon juice
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1 tablespoon
extra-virgin olive oil
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1 tablespoon
chopped dill
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Kosher salt
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Freshly ground black pepper
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3 pounds
russet potatoes, peeled and grated
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1/4 cup
vegetable oil
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1/2 pound
smoked salmon, very thinly sliced
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Fresh dill sprigs, for garnish
Directions
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Stir together the yogurt, cucumber, lemon juice, olive oil, and dill in a small bowl to combine. Season with salt and pepper, to taste. Cover with plastic wrap and chill in the refrigerator until ready to use.
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Place the grated potatoes in a large dish towel and season with salt and pepper. Gather the ends and squeeze to wring out as much liquid as possible.
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Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Working in batches, drop spoonfuls of the potatoes into the pan, pressing gently with the back of a spoon to flatten. Cook for 2 to 3 minutes per side, until golden brown. Drain the latkes on paper towels. Continue cooking the latkes, adding more vegetable oil as needed.
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To assemble, top each latke with a dollop of yogurt sauce and a slice of smoked salmon. Garnish each latke stack with a sprig of dill.
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