Classic potato latkes, with strips of smoked salmon baked into the fritters that infused a beautiful, Yiddish richness. —Rachel Phipps
For the Latkes
Small White Onion
Small Garlic Cloves
Large Baking Potato
Slices Smoked Salmon
Light Olive Oil
For the Soured Cream
Dill or Chives, to garnish
In This Recipe
First make the soured cream and store it in the fridge until you're ready to serve. Chop the capers as small as you can get them and add to the cream. Do the same with about a tablespoon full of chopped dill or chives (which one you use is up to personal taste. Dill will give a more complex flavour and bring out the taste of the salmon more, the chives will be more oniony and pungent. Also, it is up to what is left in the supermarket by the time you get there!) Stir well, and squeeze in lemon juice to taste.
For the Latkes, finely chop the onions and garlic. Heat a little bit of oil in a large saucepan over a medium heat and gently fry the onions and the garlic until the onions have softened and are very slightly golden. Remove from the pan and set aside.
Peel the potato and grate on the largest blade section of your grater. Set aside in a bowl and sprinkle with sea salt. This will help draw the excess moisture of of the potato.
n a large bowl beat the eggs, then whisk in the flour, the baking powder and a pinch of salt. Stir in the onion and garlic mixture. Squeeze the excess liquid out of the grated potato in small handfuls over the sink, and add to the mixture. Slice the smoked salmon into small strips, about twice the size of the potato gratings, and stir into the mixture too.
Heat about a tablespoon of oil in the saucepan over a medium to low heat. Spoon about a heaped tablespoon full of Latke mixture into the pan, flattening slightly into a fritter with the back of the spoon. Gently fry for a minute or two until the edges of the Latke become slightly golden brown. Flip, and brown the other side until the colouring is even on both sides. Remove from the pan and keep warm until you are ready to serve.