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Salmon Latkes Recipe

Inspired by Cardero's Restaurant

Time45m

Serves4

classic potato latke, smoked salmon, poached eggs, sauce hollandaise, tomato & arugula salad

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Ingredients

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Latkes

2 cups Russet potatoes

1 medium Onion

1 large Eggs

1 tbs 00 bread flour

1 tsp Celtic sea salt

1/2 tsp white, green, and black pepper

1/2 cups Tuscany sunflower oil

Toppings

7.05 oz (200 g) Smoked salmon

4 large Poached eggs

Hollandaise Sauce

3 large Egg yolks

1/2 cups Unsalted butter

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste Cayenne pepper

Salad

2 cups Arugula

1 tbs olive oil

1 tbs Aged balsamic vinegar

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparing the Latkes

1

Grate the Potatoes and Onion

Peel and grate the potatoes and onion using a box grater or food processor. Place them in a clean kitchen towel and squeeze out excess moisture.

2

Mix Ingredients

In a bowl, combine the grated potatoes, onion, egg, flour, salt, and pepper. Mix until well combined.

3

Fry the Latkes

Heat vegetable oil in a skillet over medium heat. Drop spoonfuls of the mixture into the hot oil, flattening them gently. Cook until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

Making the Hollandaise Sauce

4

Prepare the Sauce

In a heatproof bowl, whisk the egg yolks until thick. Slowly add melted butter while whisking continuously until the sauce thickens. Stir in lemon juice, salt, and cayenne pepper to taste.

Assembling the Dish

5

Poach the Eggs

In a pot of simmering water, poach the eggs until the whites are set and yolks are still runny, about 3-4 minutes. Remove with a slotted spoon.

6

Prepare the Salad

In a bowl, combine arugula and chopped tomatoes. Drizzle with olive oil, balsamic vinegar, salt, and pepper. Toss to combine.

7

Serve

Plate the latkes, top with smoked salmon, a poached egg, and drizzle with hollandaise sauce. Serve with the arugula and tomato salad on the side.