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Ingredients
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Latke Ingredients
Labneh Ingredients
Toppings Ingredients
Method
Latke Preparation
- 1
Prepare the Vegetables
Peel and grate the sunchokes and potato using a box grater or food processor. Grate the onion as well, and squeeze out excess moisture using a clean kitchen towel.
- 2
Mix the Batter
In a large mixing bowl, combine the grated sunchokes, potato, and onion. Add the flour, egg, salt, and black pepper. Mix until all ingredients are well combined and form a cohesive batter.
- 3
Fry the Latkes
In a large skillet, heat vegetable oil over medium-high heat. Once hot, spoon about 2-3 tablespoons of the latke mixture into the skillet, flattening slightly. Cook for 4-5 minutes on each side or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Labneh Preparation
- 4
Make the Labneh
In a bowl, mix Greek yogurt with salt and stir well. Line a fine-mesh strainer with cheesecloth and place it over a bowl. Pour the yogurt mixture into the strainer and let it drain in the refrigerator for at least 2 hours or overnight for a thicker consistency.
- 5
Finish the Labneh
Once drained, transfer the labneh to a serving bowl, drizzle with olive oil, and season with additional salt if desired.
Assembly
- 6
Plate the Dish
To serve, place a couple of latkes on a plate, top with a generous spoonful of labneh, and finish with smoked trout roe and a sprinkle of fresh dill.