Crispy pan-fried latke and smoked salmon stacks dolloped with cucumber-yogurt sauce and fresh dill. —Riley Wofford
6 to 8
plain Greek yogurt
hothouse cucumber, grated and squeezed dry
fresh lemon juice
extra-virgin olive oil
Freshly ground black pepper
russet potatoes, peeled and grated
smoked salmon, very thinly sliced
Fresh dill sprigs, for garnish
In This Recipe
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.