Smoked Salmon with Potato Latkes

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We’re heading to Scandinavia this week and I’m getting in the mood with smoked salmon and potato latkes!  Smoked salmon is one of my favorite sources of omega-3’s and I try to eat it once a week if possible.  I often eat it on toast or a bagel, but occasionally I take the time to make potato latkes and it is oh so much better!

My Mom’s secret for this salad is using smoked salmon trim, which means the salmon has already been chopped up.  Ironically salmon trip is often less expensive because it doesn’t come in the desirable thin layers used for bagels.  You usually have to ask for salmon trip at the fish counter in your grocery store, but if you can’t find it, you can certainly make this recipe with regular packaged smoked salmon. I like to make this salad using one pound of salmon so I have enough for a robust meal, as well as leftovers for lunch the following day.

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Crumble the salmon trim into a mixing bowl and add one chopped red onion, one chopped bunch of parsley, juice from one lemon, 1/4 cup of capers and some caper juice, and salt and pepper to taste.  Mix all the ingredients together and let them rest while you make the latkes.

Begin the latkes by grating five medium/large potatoes and one onion on a cheese grater (or using a food processor if you have the right blade).  Add one egg, two tablespoons of flour, and salt and pepper to the grated potato and onion.  Combine all ingredients and form into thin patties with your hands.  Fry the patties on the stove top (I like using a cast iron pan) in ghee (clarified butter) or butter.

Given the high temperature I recommend using ghee or butter instead of olive oil.  Olive oil has a low smoke point, meaning it starts to burn when it reaches high temperatures.  Although olive oil is one of the healthiest fats available when used at low temperatures, it can create free radicals when it starts to burn.  I prefer to use ghee or butter for high heat cooking since they both remain stable at high temperatures.

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Let the latkes cool slightly before preparing them with your salmon.  I like a thin layer of cream cheese or greek yogurt topped with a heaping pile of salmon.  These are terrific on their own for a hearty breakfast, or served with a big salad for lunch or dinner.  Enjoy!

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