Latke with Smoked Salmon, Poached Egg with Horseradish and Herb Sour Cream
Prep Time
Cooking Mode
¾ cup Compliments Sour Cream
3 tbsp Compliments Hot Horseradish
1 tbsp Lemon Juice
2 tbsp Finely Sliced Fresh Chives
2 tbsp Chopped Fresh Dill Fronds
(4 cups grated) 2-3 Russet Potatoes
(½ cup grated) 1 Small Yellow Onion
2 tbsp All Purpose Flour
9 Compliments Large Eggs, divided
1 tsp Baking Powder
½ tsp Salt
½ tsp Black Pepper
2 pkgs Compliments Smoked Atlantic Salmon, thawed
¼ cup Vegetable Oil for Frying
¾ cup Compliments Sour Cream
3 tbsp Compliments Hot Horseradish
1 tbsp Lemon Juice
2 tbsp Finely Sliced Fresh Chives
2 tbsp Chopped Fresh Dill Fronds
(4 cups grated) 2-3 Russet Potatoes
(½ cup grated) 1 Small Yellow Onion
2 tbsp All Purpose Flour
9 Compliments Large Eggs, divided
1 tsp Baking Powder
½ tsp Salt
½ tsp Black Pepper
2 pkgs Compliments Smoked Atlantic Salmon, thawed
¼ cup Vegetable Oil for Frying
Directions
1Bring a large pot of water to a very gentle simmer over medium heat. In a bowl stir together the sour cream, horseradish, lemon juice, chives and dill. Lightly season, cover and refrigerate until ready to serve.
2Peel the potatoes and onion. Coarsely grate them using a box grater. Place the potato and onion mixture in a fine sieve over the sink or a large bowl and press down firmly with paper towels or a clean dishcloth to wring out excess moisture. Stir and repeat a few times until mostly dry. Beat 1 large egg in a large bowl. Add the potato and onion mixture, flour, baking powder, salt and black pepper. Mix until evenly combined.
3Heat vegetable oil in a large cast iron or nonstick skillet over medium high heat. When oil is shimmering, gently drop 3 tbsp (45 ml) dollops of batter around the hot pan. Flatten the batter slightly, reduce the heat to medium and cook until golden brown and crispy, approx. 5 mins. Turn the latkes over and cook until the second side is golden and crips, another 4-5 mins, adjusting the heat as needed. Repeat for remaining batter, adding more oil to the pan for cooking, if necessary. Keep latkes warm until ready to serve.
4Crack the 8 remaining eggs one at a time and gently add them to the barely simmering pot of water. Let poach for 3-4 mins, until the whites are set and the yolks still runny. Use a slotted spoon to remove the poached eggs when ready, gently tapping the bottom on a folded piece of paper towel to remove excess water before plating.
5To serve, arrange the warm Latkes on plates or a platter. Spread 1 tbsp (15 ml) of the sour cream mixture over each of the latkes. Top 8 Latkes with 37g each of the Compliments Atlantic Smoked Salmon. Top remaining 8 Latkes each with a poached egg. Sprinkle with additional finely sliced chives and fresh dill if desired and serve.
Disclaimer
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Personal Note
Personal Note
