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Author Notes: Crispy pan-fried latke and smoked salmon stacks dolloped with cucumber-yogurt sauce and fresh dill. —Riley Wofford
Serves 6 to 8
- 1 cup plain Greek yogurt
- 1/2 hothouse cucumber, grated and squeezed dry
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped dill
- Kosher salt
- Freshly ground black pepper
- 3 pounds russet potatoes, peeled and grated
- 1/4 cup vegetable oil
- 1/2 pound smoked salmon, very thinly sliced
- Fresh dill sprigs, for garnish
- 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.
- 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.
- 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.
- 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.