Latkes with Salsa Verde and Smoked Salmon

Latkes with Salsa Verde and Smoked Salmon

Posted 2016-03-17 by finyfollow

Latkes, rosti or reibekuchen are basically home made hash browns which have grated potato in them and they are not smooth or even like the shop bought ones.

My mother called them "reibekuchen" and this is the Cologne, Germany version, often enjoyed with either salt, jam or apple sauce. Rosti is more a Southern Germany term, and latkes are the traditional Jewish ones.

I had a lot of parsley growing in my garden so decided to do something totally different with this lot, and make a salsa out of parsley. The addition of the smoked salmon meant that I did not add any salt to any ingredients.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: About 25

Packet 100 g smoked salmon
450 g potatoes
2 spring onions, thinly sliced
About 80 ml olive oil

For the salsa verde
1½ cup parsley, chopped finely
1 tbsp capers
1 tbsp baby gherkins, chopped
2 anchovies, drained
¾ cup fresh basil
1 clove garlic, crushed
2 tsp Dijon mustard
1 tbsp lemon juice
50 - 60 ml olive oil

For the salsa verde
  • Put the parsley, capers, basil, gherkin, garlic, anchovies and mustard in a food processor.
  • After a few seconds

  • Continue blending or processing until it is finely chopped.

  • With the motor running, add the oil and lemon juice until it is mixed in. Season with salt and pepper if desired.

  • For the latkes
  • Peel and coarsely grate the potatoes. Put them in a tea towel and press so that all the liquid comes out -be sure to get out as much as possible.

  • Mix the spring onions into the potato mixture.

  • Heat the oil in a large frypan over a medium to high heat.

  • You can make them whatever size you want and this time I made them smaller than usual, just slightly larger than bite sized.

  • Put batches of the mixture into the hot oil, and press down - this will help keep the potato together.
  • No egg needed in this method

  • Cook for 2 - 3 minutes on each side, or until they become crisp and golden.

  • Drain on paper towels and put on serving plates.

  • To Serve
  • Top each latke with a teaspoon of the salsa verde and a bit of the smoked salmon, and serve at room temperature.

  • The latkes could be made ahead, stored in an air tight container lined with paper towels. Reheat in the oven for about 5 minutes. This applies to any leftovers also.

  • Very moreish and easy to eat many!

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