Name: Smoked fish & potato latkes sharing platter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 1kg baking potatoes; 1 onion grated and excess moisture squeezed out; 1 garlic clove finely grated; 25g plain flour; 1 egg beaten; 50g butter; 3 tbsp olive oil; 140g crème fraîche; 2 tbsp chopped herbs (we used parsley, dill and basil); 2 tbsp horseradish sauce; 140g smoked salmon; 140g smoked mackerel; 2 lemons cut into wedges, to serve

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Smoked fish & potato latkes sharing platter

Smoked fish & potato latkes sharing platter

Jenny White

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Serves 8

Easy

Prep: 30 mins

Cook: 15 mins

plus 1 hr soaking and cooling

A star rating of 3 out of 5.1 ratingRate

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Pan-fry potato patties until golden, then serve with smoked salmon, mackerel and a creamy sauce as part of a sharing seafood platter

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Ingredients

Nutrition

Units:

MetricUS

1kg baking potatoes
1 onion

grated and excess moisture squeezed out
1 garlic clove

finely grated
25g plain flour
1 egg

beaten
50g butter
3 tbsp olive oil
140g crème fraîche
2 tbsp chopped herbs

(we used parsley, dill and basil)
2 tbsp horseradish sauce
140g smoked salmon
140g smoked mackerel
2 lemons

cut into wedges, to serve

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Nutrition: per serving

kcal319
fat18g
saturates8g
carbs25g
sugars3g
fibre3g
protein12g
salt1.5g

Method

step 1

Soak the potatoes in cold water for 1 hr, drain, then cut into quarters. Cook in boiling salted water for 5 mins, drain and set aside until cool enough to handle. Coarsely grate and transfer to a bowl.
step 2

Stir in the onion, garlic, flour, egg and plenty of seasoning. Divide the mixture into 24 and shape into small patties (known as latkes). Heat a little of the butter and oil in a large non-stick frying pan and fry the latkes over a medium heat for 3-4 mins each side until golden brown (you will need to do this in batches, add more butter and oil each time). Drain on kitchen paper and keep warm.
step 3

Mix the crème fraîche, herbs and horseradish sauce together and season. Spoon the mixture into a serving bowl. Slice the smoked salmon into strips and break the smoked mackerel into bite-sized pieces. Arrange on a serving platter with the potato latkes, herby crème fraîche and some lemon wedges.

Recipe from Good Food magazine, December 2014

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A star rating of 3 out of 5.1 rating

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