These are a treat!
Occasionally we have what we call a nibbles night with the boys, lots of plates of little nibbles to pick and choose from, not quite as sophisticated as tapas but still yummy.
You can make these ahead of time and just reheat gently in the oven. I love any spares for breakfast with mashed avocado and an egg on top, it feels very luxurious!
To make these dairy free, omit the sour cream and maybe have a little avocado mash instead? For a vegetarian option I omit the salmon and add fried mushroom slices with a little fresh thyme.
750g potatoes, peeled and cut to fine julienne of grated
1 egg, beaten
salt and pepper
oil to fry
200g smoked salmon, trimmed
150g sour cream
2 teaspoons horseradish
Julienne or grate the potatoes into a bowl, sprinkle over a little salt and mix through. Wait 5 minutes.
Heat enough oil in the base of a frying pan, to completely cover the bottom, over a medium to high heat.
Drain the potatoes with a sieve, rinse and return to the bowl with the egg and season and mix well.
Take small forkfuls of the latke mix and spread gently on the pan, repeat, I can fit 5 small latkes at a time in my pan.
Fry until golden brown and then flip over.
While the latkes are cooking, mix the sour cream and horseradish.
Remove the latkes from the pan and sit on a little kitchen towel to drain off any fat.
Once ready, top with a little sour cream mix and a little smoked salmon.