Post by Sylvia on Mar 16, 2010 1:53:39 GMT -6
I was sure that I had placed this recipe on the boards before, maybe it's in one of the other categories. You will have to stretch your imagination a little - Salmon IS Scottish and Latkes are Jewish. At the end of the day it is the taste that matters.
Smoked Salmon Latkes
These quantities will serve 6
1 kg new potatoes - peeled and grated*
1 onion - peeled and grated
2 eggs - lightly beaten
2 tbsp chopped chives
1 tbsp lemon juice
6 tbsp plain flour
1 tsp baking powder
Salt and freshly ground black pepper
Vegetable oil - for frying
For the topping
450g smoked salmon - sliced
6 eggs
Bunch of chives
Freshly ground black pepper
Grate the potatoes and onion. Use a food processor if available. Squeeze out as much excess water as possible using kitchen paper.
Add the eggs, chives, lemon juice, flour and baking powder and season well.
Heat 1 cm deep oil in a large frying pan.
Put tablespoons of mixture in to the hot oil, flattening each latke with the back of the spoon.
Cook over steady moderate heat, 5 minutes on each side until rich brown. (You have to change the oil if it becomes burnt).
Drain on absorbent paper. (Keep hot in a warm oven.) It is at this stage the latkes can be frozen between layers of baking parchment paper.
Drop the eggs into a wide, shallow pan of simmering water.
Immediately turn the heat up so the bubbling water draws the white round the yolk and prevents it sticking to the bottom. Once it turns opaque, reduce the heat.
Poach the eggs gently for 2-3 minutes. When cooked, lift the eggs out of the water with a perforated spoon. Trim off the ragged edges with scissors, or you could go one step further and use a pastry cutter.
Serve the latkes with a layer of smoked salmon and the poached egg perched on top
* you can use sweet potatoes
You can make the eggs in advance - the poached eggs can be kept in cold water and reheated in simmering water for 30 seconds
Sylvia
Smoked Salmon Latkes
These quantities will serve 6
1 kg new potatoes - peeled and grated*
1 onion - peeled and grated
2 eggs - lightly beaten
2 tbsp chopped chives
1 tbsp lemon juice
6 tbsp plain flour
1 tsp baking powder
Salt and freshly ground black pepper
Vegetable oil - for frying
For the topping
450g smoked salmon - sliced
6 eggs
Bunch of chives
Freshly ground black pepper
Grate the potatoes and onion. Use a food processor if available. Squeeze out as much excess water as possible using kitchen paper.
Add the eggs, chives, lemon juice, flour and baking powder and season well.
Heat 1 cm deep oil in a large frying pan.
Put tablespoons of mixture in to the hot oil, flattening each latke with the back of the spoon.
Cook over steady moderate heat, 5 minutes on each side until rich brown. (You have to change the oil if it becomes burnt).
Drain on absorbent paper. (Keep hot in a warm oven.) It is at this stage the latkes can be frozen between layers of baking parchment paper.
Drop the eggs into a wide, shallow pan of simmering water.
Immediately turn the heat up so the bubbling water draws the white round the yolk and prevents it sticking to the bottom. Once it turns opaque, reduce the heat.
Poach the eggs gently for 2-3 minutes. When cooked, lift the eggs out of the water with a perforated spoon. Trim off the ragged edges with scissors, or you could go one step further and use a pastry cutter.
Serve the latkes with a layer of smoked salmon and the poached egg perched on top
* you can use sweet potatoes
You can make the eggs in advance - the poached eggs can be kept in cold water and reheated in simmering water for 30 seconds
Sylvia