Ingredients:

  • 1 pound (450g) cold smoked salmon, thinly sliced
  • 1 tablespoon (15ml) capers, rinsed and drained
  • 1 tablespoon (15ml) fresh dill, chopped
  • 1 teaspoon (5g) lemon zest
  • 2 large russet potatoes (about 1 pound or 450g), peeled and grated
  • 1 small onion, grated
  • 1 large egg, beaten
  • 3 tablespoons (30g) all-purpose flour
  • ½ teaspoon (2.5g) baking powder
  • Salt and pepper to taste
  • Vegetable oil for frying
  • Sour cream or Greek yogurt (optional)
  • Additional dill leaves (optional)

Instructions:

  1. Grate the russet potatoes and onion, squeezing out excess moisture.
  2. In a mixing bowl, combine grated potatoes, onion, beaten egg, flour, baking powder, salt, and pepper.
  3. Cover the mixture and refrigerate for 30 minutes to help it firm up.
  4. Heat vegetable oil in a skillet over medium heat. Using your hands, form the potato mixture into patties.
  5. Fry the latkes for about 3-4 minutes on each side until golden brown and crispy. Remove latkes from the skillet and drain on paper towels.
  6. Arrange cold smoked salmon on a serving platter. Top with capers, dill, and lemon zest. Serve alongside crispy latkes.
  7. Offer optional garnishes like sour cream or extra dill.