Smoked Salmon Latkes
Serves 2 | with Avocado and Zesty Chive Soured Cream
If you're after a special start to the morning, then look no further. Smoked salmon, avocado and chive soured cream pair perfectly together. Layer over potato latkes for a truly mouthwatering meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 bunch(es)
Chives
1 unit(s)
Lemon
75 grams
Soured Cream
(Contains Milk)
2 unit(s)
Avocado
80 grams
Smoked Salmon
(Contains Fish)
Not included in your delivery
1 unit(s)
Egg
2 tbsp
Plain Flour
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Coarsely grate the potatoes (no need to peel). Place the grated potatoes in a fine sieve over a large bowl and squeeze the potato to remove some of the liquid, 1-2 mins. Discard the liquid.
c) Finely chop the chives (use scissors if easier).
d) Place the grated potato in a large, clean bowl along with one third of the chives, the egg and flour (see pantry for both amounts). Season generously with salt and pepper, then mix to combine.
a) Drizzle a generous amount of oil onto a lined baking tray. Create 4 equal piles of the potato latke mixture on the tray.
b) Flatten each pile to approximately 1-2cm thickness. Drizzle each latke with oil and bake on the top shelf of your oven, 15 mins.
c) When the latkes have cooked for 15 mins, remove them from the oven, flip over, then place back into the oven until golden brown and crispy, 10-15 mins.
a) Meanwhile, zest and cut the lemon into wedges. In a small bowl, combine the soured cream, lemon zest and half the remaining chives. Season with pepper.
b) Halve the avocados and remove the stones. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5cm thick slices.
c) Once baked, season the latkes with salt and place two on each serving plate.
d) Top each latke with the avocado slices, followed by the smoked salmon. Drizzle over the chive soured cream and sprinkle over the remaining chives. Serve with the lemon wedges for squeezing over.
Enjoy!
