Dinner

Smoked Fish & Potato Latkes Sharing Platter Recipe

BySophie Carsel December 3, 2025December 3, 2025

Introduction

Enjoy a delightful sharing platter featuring crispy smoked fish and potato latkes. This recipe combines golden, fluffy latkes with creamy herby crème fraîche, smoky salmon, and mackerel for a crowd-pleasing appetizer or light meal.

A white plate with three main sections: on the left, light brown pieces of smoked fish with a soft texture, garnished with small green herb sprigs and lemon wedges arranged around the plate edge; in the middle, a white bowl of creamy sauce with green herbs stirred inside, a silver spoon resting in the bowl; on the right, golden brown, crispy potato cakes stacked closely, some with green herb garnish on top. The plate sits on a white marbled surface, with a glass of white wine visible in the lower right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg baking potatoes
1 onion, grated and excess moisture squeezed out
1 garlic clove, finely grated
25g plain flour
1 egg, beaten
50g butter
3 tbsp olive oil
140g crème fraîche
2 tbsp chopped herbs (parsley, dill, and basil)
2 tbsp horseradish sauce
140g smoked salmon
140g smoked mackerel
2 lemons, cut into wedges, to serve

Instructions

Step 1: Soak the potatoes in cold water for 1 hour, then drain and cut into quarters. Cook them in boiling salted water for 5 minutes until tender. Drain and let cool until easy to handle.
Step 2: Coarsely grate the cooled potatoes and transfer to a large bowl. Stir in the grated onion, garlic, flour, beaten egg, and season well with salt and pepper.
Step 3: Divide the mixture into 24 equal portions and shape each into small patties, known as latkes.
Step 4: Heat a combination of butter and olive oil in a large non-stick frying pan over medium heat. Fry the latkes in batches for 3-4 minutes on each side until golden and crisp.
Step 5: Drain cooked latkes on kitchen paper to remove excess oil and keep them warm while frying the remaining batches, adding more butter and oil as needed.
Step 6: In a bowl, mix the crème fraîche with the chopped herbs and horseradish sauce. Season to taste.
Step 7: Slice the smoked salmon into strips and break the smoked mackerel into bite-sized pieces.
Step 8: Arrange the latkes, smoked fish, and herby crème fraîche on a large serving platter. Add lemon wedges around the edges for squeezing over.

Tips & Variations

For extra crispness, squeeze as much moisture as possible from the potato and onion before mixing.
Try adding finely chopped chives or spring onions to the latke mixture for a fresh flavor.
Serve with a dollop of crème fraîche and a sprinkle of fresh dill for added elegance.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan over medium heat to restore crispiness rather than microwaving. The smoked fish and crème fraîche are best served fresh but can be kept refrigerated for up to 1 day.

How to Serve

A large white plate holds a neatly arranged dish with multiple sections. On the top right, there are golden-brown, round potato pancakes stacked in a small pile, with a crispy texture. To the left of the pancakes, there is a small white bowl filled with a creamy white sauce speckled with green herbs, and a silver spoon resting inside. Below the sauce and to the far left side, pieces of light brown smoked fish are laid out with a few small green dill sprigs on top. Next to the fish and stretching toward the bottom center are delicate, folded slices of orange-pink smoked salmon, lightly sprinkled with cracked black pepper and garnished with fresh dill sprigs. Six lemon wedges are placed around the salmon and fish, adding a bright yellow contrast. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these latkes ahead of time?

You can prepare the latke mixture and shape the patties in advance, but it’s best to fry them just before serving to keep them crispy.

What can I substitute for smoked mackerel?

If you don’t have smoked mackerel, smoked trout or even canned smoked sardines work well as flavorful alternatives.

Sophie Carsel