Buffet recipe for 8 people, takes only 15 mins; recipe has baking potato, onion, garlic clove, plain flour, egg, butter, olive oil, creme fraiche, herb, horseradish sauce, smoked salmon, smoked mackerel and lemon.
Smoked fish & potato latkes sharing platter
Course: Buffet
Servings
8
servings
Prep time
30 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely grated
- Olive Oil: 3 tbsp olive oil
- Onion: 1 onion, grated and excess moisture squeezed out
- Baking Potato: 1kg baking potatoes
- Egg: 1 egg, beaten
- Lemon: 2 lemons, cut into wedges, to serve
- Butter: 50g butter
- Smoked Salmon: 140g smoked salmon
- Creme Fraiche: 140g creme fraiche
- Plain Flour: 25g plain flour
- Herb: 2 tbsp chopped herbs (we used parsley, dill and basil)
- Horseradish Sauce: 2 tbsp horseradish sauce
- Smoked Mackerel: 140g smoked mackerel
Directions
- Soak the potatoes in cold water for 1 hr, drain, then cut into quarters. Cook in boiling salted water for 5 mins, drain and set aside until cool enough to handle. Coarsely grate and transfer to a bowl.
- Stir in the onion, garlic, flour, egg and plenty of seasoning. Divide the mixture into 24 and shape into small patties (known as latkes). Heat a little of the butter and oil in a large non-stick frying pan and fry the latkes over a medium heat for 3-4 mins each side until golden brown (you will need to do this in batches, add more butter and oil each time). Drain on kitchen paper and keep warm.
- Mix the creme fraiche, herbs and horseradish sauce together and season. Spoon the mixture into a serving bowl. Slice the smoked salmon into strips and break the smoked mackerel into bite-sized pieces. Arrange on a serving platter with the potato latkes, herby creme fraiche and some lemon wedges.
