Hot Smoked Salmon with Red Flannel Latkes + Horseradish Cream Sauce Recipe

“Impress Your Guests with this Surprisingly Easy Brunch Recipe”

Ingredients

• 2 each 6 oz Portions Secret Island Salmon – Smoked
• 2 medium Russet Potatoes – peeled and quartered
• 2 medium Red Beets – peeled and quartered
• 1 large White Onion – peeled and quartered
• 1/2 bunch Scallions – tips and ends removed, sliced thin
• 2 whole Eggs
• Kosher Salt
• Ground Black Pepper
• 1/3 cup AP Flour
• ½ tsp Baking Powder
• EVOO
• 1 Lemon – juiced
• 2 tbsp Prepared Horseradish
• 2/3 cup Crème Fraiche (or Sour Cream)
• Fresh Herbs (Parsley, Dill, Chive or Tarragon) – chopped

Simple Steps

1. Follow our tips for Hot Smoking Salmon.
2. Grab a food processor and use the course grating tool (you can also use a course box grater as necessary) – grate the potatoes and onions – then use a clean dish towel and squeeze out the water from the potatoes and onions.  Next, grate the beets and then slice the scallions.
3. Transfer everything to a large mixing bowl – Add the AP flour, baking powder, eggs and a generous pinch or two of salt and black pepper.  Stir to incorporate – the mixture should be able to hold a “ball” shape and be a little tacky.
4. In a small mixing bowl stir together crème fraiche, ½ lemon juice and horseradish – reserve for later use.  Chop the herbs and reserve for plating.
5. In a large sauté pan or skillet with high sides add about ¼ to ½ inch of EVOO and heat over medium-high heat.  Add approx. 2 tbsp of the latke mix at a time, working them into balls and then flattening each into rough circles with a spatula.  Cook each latke for approx. 3-4 minutes per side or until evenly browned.  Transfer to a cookie sheet or paper towel lined sheet tray and repeat until everything is cooked.
6. Flake your Secret Island Smoked Salmon and plate with the cooked latkes, fresh herbs, horseradish sauce – adding fresh lemon and salt to taste.
   
   ^{Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.}