Smoked Salmon Latkes

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  • Srv: 4
  • Cal: 414
  • By: Doug Murray, Washington State University, Dining Services Pullman, Washington
Smoked Salmon Latkes


  • Sauce:
  • 1 pint sour cream
  • 1 tablespoon Old Bay Seasoning (or any other good crab boil seasoning)
  • Latkes:
  • 1-1 /2 pounds Washington Russet potatoes
  • 5 ounces smoked salmon, finely chopped
  • 1 small white onion, peeled and grated
  • 1/2 cup flour
  • 1 egg yolk
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • Vegetable oil


  1. Scrub potatoes under cold running water. Shred with large holes of a box grater or food processor. Turn the shreds into a strainer set over a bowl. Press potatoes firmly. Reserve liquid in a bowl. Let liquid stand several minutes. Pour off the top clean layer and reserve cloudy starch remaining.

  2. Rinse squeezed potatoes with cold water. Drain in a colander.

  3. In large bowl, combine all latke ingredients, including the reserved starch, and mix well. Form into silver dollar-sized cakes, squeezing to form the cakes. Arrange cakes on a paper towel covered cookie sheet. Pat dry with paper towels.

  4. In a large skillet over high heat, heat enough oil to cover ΒΌ inch over the bottom of the pan until very hot. Add cakes and cook until well browned. Turn and cook the second side. Serve 3 cakes per portion. Spoon sour cream over.

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