Smoked fish & potato latkes sharing platter
- Preparation and cooking time
- plus 1 hr soaking and cooling
- Serves 8
- 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.