“Impress Your Guests with this Surprisingly Easy Brunch Recipe”
- 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
- 1 Lemon – juiced
- 2 tbsp Prepared Horseradish
- 2/3 cup Crème Fraiche (or Sour Cream)
- Fresh Herbs (Parsley, Dill, Chive or Tarragon) – chopped
- Follow our tips for Hot Smoking Salmon.
- 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.
- 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.
- 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.
- 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.
- 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.
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