Best Health Magazine, March/April 2009
2 cups (500 mL) potatoes, peeled and grated
1/4 cup (50 mL) onion, grated
1 egg, lightly beaten
1/2 cup (125 mL) all-purpose flour
Pinch salt and pepper
1/4 cup (50 mL) chopped thyme and parsley
1 cup (250 mL) canola oil
1/2 cup (125 mL) light spreadable cream cheese
2 Tbsp (30 mL) lemon juice
1 Tbsp (15 mL) grated lemon rind
4 thin slices smoked salmon (buy a small package)
Small bunch of arugula
or other greens
Put grated potatoes and onion into a bowl. Add egg, flour, salt, pepper and herbs. Mix well.
Fill a skillet with 1/4 in. (0.5 cm) of oil. Heat over medium-high heat until oil is quite hot. Using a large spoon, carefully drop a large dollop of potato batter into the skillet and use a lifter to flatten it out into a roughly 3-in. (8-cm) diameter circle. You will need to make eight latkes in total. Try to keep them the same size for even cooking time and presentation. Fry them to a golden brown on both sides (this should take three to four minutes per side). Remove latkes and pat them dry with paper towels; keep warm.
Combine light cream cheese, lemon juice and lemon rind. Add salt and pepper to taste.
Spread cream-cheese mixture on all eight latkes. On four of them, place a thin slice of smoked salmon and a few sprigs of arugula or other greens, and top with the second potato pancake. Garnish with leftover parsley.