Crispy potato latkes with smoked salmon and chive sour cream – a delicious breakfast or brunch recipe that can easily be prepped ahead of time. Post sponsored by Co-op.
I have done so many sweet recipes recently that savoury ones haven’t had much of a look in (it’s not my fault that there are so many Christmassy things that I want to bake!); but I couldn’t not share the recipe for these crispy potato latkes with smoked salmon and chive sour cream with you. They are incredibly good – the entire batch was devoured very quickly after I was done taking photos, and I think that they would make a great Christmas morning breakfast, or Christmas dinner starter.
I used Co-op King Edward potatoes (available from @coopfooduk) to make them as they have the perfect floury texture for making latkes; they also make the best roast potatoes! A good all-rounder for Christmas then! The crispy potato latkes are very easy to make though the grating can take a while – using a food processor if you have one speeds the process up immensely. You can even cook the latkes ahead of time and keep them in the fridge then reheat them in a 200C/400F/gas mark 6 oven for 8-10 minutes when you are ready to serve.
The crispy latkes are perfect topped with a dollop of sour cream, some smoked salmon and a scattering of chives; together they make a simple yet impressive meal that would be perfect for any occasion (I literally can’t think of any occasion that wouldn’t be improved by serving this!).
Crispy Potato Latkes With Smoked Salmon And Sour Cream
- 1 kg King Edward potatoes peeled
- 1 large brown onion peeled and grated
- 2 large eggs
- 2 Tbsp plain flour
- 1 tsp salt
- black pepper
- butter and vegetable oil for frying
- sour cream
- smoked salmon
- chopped fresh chives
Grate the potatoes and place them in a bowlful of cold water to stop them from colouring.
Line a sieve with a clean tea towel or muslin and add the grated onion and potatoes then wrap them up in the tea towel, twist the top to seal and squeeze out as much water as you possibly can.
Whisk together the eggs, flour, salt and a good grinding of black pepper in a large bowl. Add the drained vegetables and give it a good stir.
Place a heavy bottomed frying pan over a medium heat and add one Tbsp each of butter and vegetable oil. Heat until bubbling but not burning. Add scoops of the potato mixture (I use a 1/4 cup measure) and use a spatula to flatten them into thin pancakes.
Cook for 4-5 minutes, until golden, then flip over and cook for a further 4-5 minutes until both sides are well browned.
Drain on a piece of kitchen roll then place on a baking sheet in a low oven to keep them crispy while you cook the rest.
Wipe out the pan and add another Tbsp each of butter and oil, cook another batch of latkes as before and repeat until you have used all of the mixture.
Serve topped with a dollop of sour cream, some smoked salmon and a sprinkling of chives.
If you are making the latkes in advance, once cool store them covered in the fridge for up to a day then reheat in a 200C/400F/gas mark 6 oven for 8-10 minutes to serve.
This post is sponsored by Co-op. Thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.