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Smoked fish & potato latkes sharing platter

Smoked fish & potato latkes sharing platter

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr soaking and cooling
  • Easy
  • Serves 8

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

Nutrition: per serving


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, December 2014


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