A big latke in a pan with smoked salmon and sour cream that has been dill. A tasty recipe for a starter, brunch, lunch, or light dinner.
– 1.5 lb russet potatoes, peeled – 1 medium yellow onion, peeled – 2 large eggs – 2 Tbsp matzo meal or panko bread crumb – 2 tsp kosher salt – 1/2 tsp fresh cracked black pepper or more to taste TOPPINGS – 1/2 cup sour cream – 2-3 Tbsp fresh dill, minced – 2-4 ounces smoked salmon – thinly sliced red onion – capers, optional
Preheat oven to 350F. Use your food processor's shredding blade to chop and grate potatoes and onions. If you don't have a food processor, use a box grater.
Wrap shredded vegetables in a clean kitchen towel and squeeze off excess moisture. If you eliminate more liquid, your latke will be crispier.
Mix shredded veggies in a basin. Stir in eggs, crumbs, salt, and pepper. A big 12" nonstick skillet with 2 tablespoons of olive oil should be shimmering but not smoking.
Touching some latke mixture to the oil should make it sizzle quickly. Put latke mixture in pan and spread it evenly.
Cook 5 minutes on medium. Keep the heat low to avoid burning, but hot enough to crisp. Put the pan in the preheated oven for 10 minutes.
Lift the latke from the pan and place it on a big dish. Top the pan with the plate and flip. Put the latke back in the pan with 2 tablespoons of oil to crisp the other side.
Return to oven for 10 minutes. Slide latkes from pan to cutting board and slice into wedges. Choose to top first and slice second, or vice versa.
Cover the latke with sour cream and fresh dill. Add capers, red onions, and smoked salmon. Finish with fresh cracked black pepper and extra dill.