Potato latkes with smoked salmon and poppyseed cream

Name: Potato latkes with smoked salmon and poppyseed cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20
Ingredients: 1 small onion, coarsely grated; 2 small sebago potatoes, coarsely grated; 1 small kumara, coarsely grated; 1 egg, lightly beaten; 1/4 cup (35g) plain flour; 2 tablespoons flat-leaf parsley leaves, finely chopped, plus extra to serve; 1 tablespoon thyme leaves; Sunflower oil, to shallow-fry; 250g cream cheese, softened; 100g light sour cream; 200g smoked salmon; 2 teaspoons poppy seeds; Lemon wedges, to serve

2 ratings

15m

20m

Potato latkes with smoked salmon and poppyseed cream

Jump to recipe

by Jill Dupleix

Food writer

Dec 10, 2015

Latkes make for easy entertaining. Make sure you squeeze all the liquid from the vegetables first, to get a crisp result.

1 small onion, coarsely grated
2 small sebago potatoes, coarsely grated
1 small kumara, coarsely grated
1 egg, lightly beaten
1/4 cup (35g) plain flour
2 tablespoons flat-leaf parsley leaves, finely chopped, plus extra to serve
1 tablespoon thyme leaves
Sunflower oil, to shallow-fry
250g cream cheese, softened
100g light sour cream
200g smoked salmon
2 teaspoons poppy seeds
Lemon wedges, to serve

Method

1.

Combine onion, potato and kumara in a colander lined with muslin or clean Chux and set in a sink. Stand for 5 minutes, then squeeze to remove excess liquid. Transfer to a bowl and add egg, flour, parsley, thyme and 1/2 tsp salt, and stir to combine.
2.

Using about 1 1/2 tablespoonfuls mixture for each, form into 20 small patties. Squeeze again to remove any remaining liquid. Heat the oil in a non-stick frypan over medium-high heat. In batches, cook latkes, turning, for 4 minutes or until golden. Drain on paper towel. Meanwhile, beat cream cheese and sour cream together until combined. Season.
3.

Serve the latkes topped with cream cheese mixture, smoked salmon and sprinkle with poppyseeds and extra parsley leaves. Serve with lemon wedges.