Description
A delicious sharing platter featuring crispy smoked fish and potato latkes served with a refreshing herby crème fraîche and horseradish sauce. Perfect for gatherings or a comforting appetizer.
Ingredients
Scale
Latkes
- 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
Herby Crème Fraîche Sauce
- 140g crème fraîche
- 2 tbsp chopped herbs (parsley, dill and basil)
- 2 tbsp horseradish sauce
Smoked Fish
- 140g smoked salmon
- 140g smoked mackerel
To Serve
- 2 lemons, cut into wedges
Instructions
- Soak and cook potatoes: Soak the potatoes in cold water for 1 hour to remove excess starch. Drain, then cut into quarters and cook in boiling salted water for 5 minutes. Drain and set aside to cool until they can be handled.
- Grate potatoes and mix latke batter: Coarsely grate the cooled potatoes and transfer to a bowl. Stir in the grated onion, garlic, flour, and beaten egg. Season generously with salt and pepper. Mix until all ingredients are well combined.
- Form and fry latkes: Divide the mixture into 24 equal portions and shape each into small patties (latkes). Heat some 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, or until golden brown and crisp. Add more butter and oil as needed between batches. Drain cooked latkes on kitchen paper and keep warm.
- Prepare herby crème fraîche sauce: In a serving bowl, mix the crème fraîche with chopped herbs and horseradish sauce. Season with salt and pepper to taste.
- Prepare smoked fish and assemble platter: Slice the smoked salmon into strips. Break the smoked mackerel into bite-sized pieces. Arrange the latkes, smoked salmon, and smoked mackerel on a serving platter alongside the herby crème fraîche. Garnish with lemon wedges to serve.
Notes
- Soaking potatoes before cooking helps remove excess starch, resulting in crispier latkes.
- Make sure to squeeze out as much moisture as possible from the grated onion to prevent soggy latkes.
- Fry latkes in batches to avoid overcrowding the pan, which can reduce crispness.
- Keep cooked latkes warm on a baking tray in a low oven (around 100°C or 210°F) while frying the remaining batches.
- Feel free to substitute other fresh herbs based on preference or availability.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Jewish-inspired
Keywords: smoked fish, potato latkes, sharing platter, appetizer, brunch, crispy latkes, smoked salmon, smoked mackerel, herby crème fraîche, horseradish sauce
