Smoked salmon latkes

By Daniel Boulud
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Crique Stephanioise or Smoked Salmon with Latkes is a classic in French cuisine. Cold salmon on the warm latke also makes it a nice summer treat that isn’t too heavy. The best part about this appetizer is; you can make this the day before and reheat it before serving!

SERVES
8
 TO
10
TOTAL TIME

Ingredients

For the salmon and garnish:

  • 8 slices of smoked salmon
  • 30 grams of crème fraîche
  • 1 gram of chives, finely chopped
  • 1/2 a lemon, squeezed

For the potato latkes:

  • 680 grams of Idaho potatoes, pooled and shredded on the large holes of a box grater
  • 1 medium onion, peeled and shredded on the large holes of a box grater
  • 1 large egg, lightly beaten
  • 2 grams of parsley, finely chopped
  • 1 gram of chives, finely chopped
  • 3 tablespoons of extra virgin olive oil or clarified butter, plus extra for preparing the molds
  • Salt and freshly ground pepper

Directions

  1. Mix together the onion, and potato and squeeze them between your hands to remove and drain the excess water.
  2. Put the potato and onion in a medium bowl add the egg, chopped herbs, salt, and pepper then toss well to combine.
  3. Place four 3.5 inch x 3/4 inch ring molds on four ten centimeter squares of aluminum foil.
  4. Lightly brush the aluminum foil and the insides of the molds with olive oil.
  5. Squeeze out the potato mixture between your hands once again and then press a half-centimeter thick latke into each mold.  (While ring molds are not necessary to make latkes, they do insure a uniform round shape and a clean edge free of burnt stragglers.  If not using ring molds, simply form round 3.5 inch x 3/4 inch thick latkes by hand).
  6. Warm one and a half tablespoons of the olive oil in a large non-stick pan over high heat.
  7. When the oil is hot, slip the latkes and their rings off the aluminum foil and into the pan.  Brown for five minutes, flip over and cook for an additional five minutes or until the exterior is crisp and golden brown and the interior is tender to a knife.
  8. Remove the rings and reserve the latkes aside warm.  Repeat using the remaining olive oil and potato mixture.
  9. Sprinkle with salt and serve immediately.
  10. To serve:  Arrange the latkes on eight plates and top each with one slice of smoked salmon, crème fraîche, a sprinkle of chives, and a squeeze of the lemon juice.

WATCH

The Social Daily at 1pm ET on CTV

Bell Media Lifestyle Specialty Terms of Use Privacy Policy