Yukon Gold Potato Pancakes with Chives, Smoked Salmon and Sour Cream
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6 to 6
Crisp potato pancakes, or latkes, are classics of the Hanukkah table. Today, there are many variations on this pancake tradition. Some include shredded zucchini, others sweet potatoes, and still others are seasoned with green onion and sesame seeds. Here is a fancy version made with Yukon Gold potatoes and topped with smoked salmon.
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- 1 3/4 lb. Yukon Gold or other yellow-fleshed potatoes, peeled
- 1 small yellow onion, grated
- 1 egg, lightly beaten
- 2 Tbs. matzo meal
- 1 tsp. salt
- Freshly ground pepper, to taste
- 2 Tbs. snipped fresh chives, plus more for garnish (optional)
- 1/2 cup solid vegetable shortening, or as needed
- 2 oz. sliced smoked salmon, cut into 1-inch squares
- 1/4 cup sour cream
- Salmon caviar (optional)
Wine PairingThis pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.
Directions:Using the medium-fine holes of a handheld grater, grate the potatoes into a large bowl. Transfer to a sieve and, using the back of a spoon, press out the excess moisture. Then squeeze the potatoes with your hand to extract more moisture.
Place the grated potatoes in a bowl and add the onion, egg, matzo meal, salt and pepper. Stir to blend. Fold in the 2 Tbs. chives.
In a heavy fry pan over medium-high heat, melt the 1/2 cup shortening until the surface ripples. Working in batches and being careful not to crowd the pan, measure out 1 level Tbs. batter for each pancake and drop it into the hot oil. Fry until crisp and golden on one side, about 4 minutes. Turn and fry the other side until golden, about 4 minutes more. Transfer to paper towels to drain. Keep warm until all the batter has been used. Add more shortening to the pan if needed.
When all the pancakes have been cooked, arrange on a warmed platter. Top each with a square of smoked salmon, and then top the salmon with 1/2 tsp. sour cream. Sprinkle each with a few pieces of the remaining snipped chives and a small spoonful of caviar, if using. Serve warm.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).