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 potatoes peeled and grated
- 1/4 cup onion grated
- 1 egg lightly beaten
- 1/2 cup all-purpose flour
- pinch Salt and pepper
- 1/4 cup thyme and parsley chopped
- 1 cup canola oil
- 1/2 cup light spreadable cream cheese
- 2 tbsp lemon juice
- 1 tbsp lemon rind grated
- 4 thin slices smoked salmon (buy a small package)
- small bunch 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.