Smoked Salmon Latkes

INGREDIENTS:

Sauce:

• 1 pint sour cream
• 1 tablespoon Old Bay Seasoning (or any other good crab boil seasoning)

In a small bowl, combine sour cream and seasoning.  Set aside.

Latkes

• 1 ½ lbs. Washington Russet potatoes
• 5 oz. smoked salmon, finely chopped
• 1 small white onion, peeled and grated
• ½ cup flour
• 1 egg yolk
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• Vegetable oil

DIRECTIONS

1. Scrub potatoes under cold running water.  Shred with large holes of box grater or food processor.  Turn the shreds into a strainer set over a bowl.  Press potatoes firmly.  Reserve liquid in bowl.  Let liquid stand several minutes.  Pour off top clean layer and reserve cloudy starch remaining.
2. Rinse squeezed potatoes with a cold water.  Drain in a colander.
3. In large bowl, combine all latke ingredients, including the reserved starch, and mix well.  Form into silver dollar-sized cakes, squeezing to form the cakes.  Arrange cakes on a paper towel covered cookie sheet.  Pat dry with paper towels.
4. In large skillet over high heat, hear enough oil to cover ¼ inch over bottom of pan until very hot.  Add cakes and cook until well browned.  Turn and cook second side.  Serve 3 cakes per portion.  Spoon sour cream sauce over.

Nutritional Analysis per serving:  414 calories, 12 g protein, 26 g fat (57% calories from fat), 33 g carbohydrate, 90 mg cholesterol, 3 g fiber, 1579 mg sodium.

Washington State Potato Commission