Happy Chanukah! Every year my dad makes the Latkes in our house but this year I wanted to give them a go! I am most definitely biased….but I think mine win the competition! Haha! These are crunchy on the outside and perfectly soft on the inside. It’s the best of both potato worlds!
Latkes with Beet Cured Salmon Lox
WHAT YOU'LL NEED
For the Beet Cured Salmon:
- 1 pound skin on center cut salmon
- 2 small beets peeled and finely grated
- ¼ cup dill roughly chopped
- 3 tablespoons kosher salt
- 1 ½ tablespoons sugar
- Freshly ground black pepper
For the Latkes:
- Neutral oil for frying, such as vegetable or grapeseed oil
- 2 ½ pounds Russet potatoes about 4-5 medium potatoes
- 1 large onion
- 2 eggs beaten
- 2 tablespoons all purpose flour
- Kosher salt to taste
- Freshly ground black pepper
Additional:
- Sour cream
- Fresh dill
Instructions
- In a large bowl, mix together the beets, dill, salt, sugar and black pepper. Apply the mixture all over the salmon, packing it gently onto the surface. Wrap the salmon in parchment paper and place on a large plate. Top with a smaller plate and weigh it down, using two heavy cans, or anything similar. Put in the fridge and leave to cure for 3-4 days. Flip the salmon over on day 2 and top again with the smaller plate and replace the weights.
- Once the salmon has fully cured, wipe off the beet and dill mixture and discard. Thinly slice on an angle, using a thin, long knife. Slice as thinly as possible against the grain, using a thin, long knife. Wrap the remaining salmon in plastic wrap and return to the fridge. It will keep for 4-5 days.
- For the latkes, line a large mixing bowl with a tea towel. Then using the largest holes on a box grater, grate the potatoes and onion into the tea towel. Gather the sides of the towel and squeeze all of the excess moisture into the large mixing bowl. Reserve the liquid and allow it to settle. Once settled, pour off the excess liquid, leaving the white starch in the bottom of the bowl. Add the grated potatoes and onion back to the bowl, along with the eggs, flour and salt. Stir to combine.
- Add enough oil to just cover the bottom of a large, wide skillet and turn on medium high heat. Pack a 1 cup measuring cup halfway full and gently ease it out of the cup, the potato pancake should be roughly ½ inch thick. Carefully add to the skillet and be sure not to overcrowd the pan. Cook until deeply golden brown, about 6-7 minutes, then flip, repeating the process on the other side. Transfer to a paper towel lined sheet tray. Sprinkle generously with salt.
- To serve, add 2-3 slices of cured salmon, a small spoonful of sour cream and garnish with additional dill and cracked black pepper. Enjoy!
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