Potato Latke Sandwiches with Smoked Salmon

Latkes are a treat and while they're not particularly low in fat, potatoes are a great source of vitamin C and salmon is packed with healthy omega-3 fatty acids.

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.

Serves four.




Potato Latke Sandwiches with Smoked Salmon
Print Recipe
Potato Latke Sandwiches with Smoked Salmon
Print Recipe

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