This is the Ultimate Latke Platter pairing crisp and crunchy potato latkes with smoked salmon, lumpfish caviar, chopped onion, capers, sour cream, lemon wedges and dill for the perfect Hanukkah, Christmas Eve or New Years Eve party or brunch board.
For the Latkes
- 2 large potatoes
- sea salt
- light oil
- 1 white onion
- 1 large garlic clove
- 2 large eggs
- 4 tbsp plain flour
- 2 tsp baking powder
- freshly ground black pepper
For the Latke Platter
- approx 100g (3.5 oz) smoked salmon
- small jar lumpfish caviar
- 1/2 small red onion
- capers in brine
- approx. 150g (5 oz) soured cream
- fresh dill
- lemon wedges
- To make the latkes, grate the potatoes on the largest hole of the box grater into a large bowl – don’t worry about peeling them – and season generously with salt. Set aside.
- Peel and finely chop the onion and the garlic. Heat a small splash of oil in a large, non-stick frying pan over a medium heat, before frying to onion with a pinch of salt until soft and starting to brown. Add the garlic and cook for a further minute until aromatic.
- Meanwhile, in another large bowl whisk together the eggs, flour, baking powder, and a generous amount of salt and pepper until you have a thick paste. Stir in the cooked onion and garlic mixture, and set aside.
- Over the kitchen sink, squeeze out the excess water from the shredded potato and fold it into the egg and flour mixture to make a uniform mixture.
- Wipe any stray bits of onion from the pan and return it to a high heat. Add just enough oil to cover the bottom of the pan and fry spoonfuls of the potato mixture in batches until very deeply golden and crispy on each side, setting the fried latkes aside on a kitchen paper lined plate to drain.
- Meanwhile, prepare the trimmings and assemble the board, leaving space the for just-fried latkes. Tear the salmon into bite-sized pieces, and peel and finely chop the onion.
- Assemble the board, and serve immediately.