10 potatoes, peeled and cut into chunks
Oil for frying
1 onion, peeled and cut into chunks
½ teaspoon pepper
1-1/2 teaspoons salt
2 cups sliced smoked salmon
Capers for garnish
Tofutti sour cream or regular sour cream
Oil for frying
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend or ground red pepper
1/4 teaspoon hot pepper sauce (optional, this adds a lot of heat to the mayonnaise)
A great recipe from www.GourmetKosherCooking.com for Hannukah, that fuses traditional Jewish cooking with Asian flair. Also a bit of a healthy twist on the potato latke.
1In a food processor, using the grater blade, grate the potatoes and onions. Pour into a strainer and strain about the extra liquid.
2In a large bowl, mix the potato-onion mixture with the eggs, salt and pepper.
3Heat oil in a large frying pan. When oil is hot, place small spoonfuls (about 2 tablespoons each) of the potato mixture in the pan and flatten slightly. Cook until crispy (3 to 5 minutes per side) and drain on paper towels. Can be frozen.
4To Assemble Latkes:
Make latkes. Top with spicy mayonnaise and a slice of smoked salmon. Garnish with capers or tofutti or regular sour cream.
Mix all ingredients in small bowl. Cover and chill.
You’ll be surprised at the sophistication of this easy, 5-ingredient dish. You can honestly never go wrong when you start with salmon and a sour cream sauce, especially if that sauce is flavored with dill and horseradish.
Loaded potato skins are a perfect package: crunchy scooped-out spud shells filled with gooey, melted sharp cheddar cheese, crispy bacon, and tangy sour cream. A classic bar snack or game day food, these are great any other time too, including for an easy dinner (just add a salad if you feel the need for a little more green than what the chives bring to the table). Read more.