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Smoked Salmon Latkes

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  • Srv: 4
  • Cal: 414
  • By: Doug Murray, Washington State University, Dining Services Pullman, Washington
Smoked Salmon Latkes
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  • 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 ¼ 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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