New recipes

Potato latkes with smoked salmon recipe

Potato latkes with smoked salmon recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

Got a posh party coming up? These smoked salmon potato latkes are the epitome of sophistication and always ragingly popular with guests. Ideal for big party events such as Christmas and New Year.

16 people made this

IngredientsServes: 25

  • 500g potatoes
  • 1 medium onion, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoons plain flour
  • salt and pepper, to taste
  • 60ml olive oil
  • 250g creme fraiche
  • 200g smoked salmon, thinly sliced

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Grate the potatoes with their skins on and remove as much liquid and moisture as possible by dabbing with kitchen paper or placing in a dry tea towel and wringing. Transfer to a bowl and mix in the onions, egg, flour, salt and pepper until well combined.
  2. Warm the oil in a large frying pan over a medium heat then add heaped tablespoons of the mixture into the pan. Fry on one side until crispy, 5 to 8 minutes, then turn over and fry the other side until crispy, golden brown and tender. Repeat until the mixture is used up. Remove from the pan and place on kitchen paper to drain and cool.
  3. Transfer to a serving platter and place a little creme fraiche on top of each latke followed by a piece of smoked salmon. Serve.


The latkes are lovely garnished with fresh chives.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (1)

This was super easy to make and tastes great! Id have the bases hot or cold and I also tried an avacado and chilli topping too!-13 Feb 2017

Potato Latkes with Spicy Mayonnaise and Smoked Salmon

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

A great recipe from for Hannukah, that fuses traditional Jewish cooking with Asian flair. Also a bit of a healthy twist on the potato latke.


  1. 1 In a food processor, using the grater blade, grate the potatoes and onions. Pour into a strainer and strain about the extra liquid.
  2. 2 In a large bowl, mix the potato-onion mixture with the eggs, salt and pepper.
  3. 3 Heat oil in a large frying pan. When oil is hot, place small spoonfuls (about 2 tablespoons each) of the potato mixture in the pan and flatten slightly. Cook until crispy (3 to 5 minutes per side) and drain on paper towels. Can be frozen.
  4. 4 To Assemble Latkes:
    Make latkes. Top with spicy mayonnaise and a slice of smoked salmon. Garnish with capers or tofutti or regular sour cream.
  5. 5 Spicy Mayonnaise:
    Mix all ingredients in small bowl. Cover and chill.

Recommended from Chowhound

Food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. Read our profile of Salvatore Bklyn, get our best ricotta recipes, and discover the differences between ricotta and cottage cheese.

Smoked Salmon Potato Rosti Stacks

I’ve often written about my love of potatoes. Thinking back over my 30-something years, I am sure I have never come across a potato dish that I haven’t loved. From french fries to potato bakes, latkes to potato cakes, hasselbacks, potato skins, mashed, salad, soups – you name it, I love it.

“Surprisingly, these are only 370 calories a serving!”

And whether you know these as potato rostis or hash browns, these are my absolute favourite. Golden crunchy on the outside, moist and fluffy on the inside. Salty and greasy. Whoever invented the rosti/hashbrown deserves a Nobel Prize!

I consider this a bit of a treat because while there are always potatoes in my household, smoked salmon certainly isn’t on my weekly shopping list! You don’t need very much, just 100g/3 oz for 2 servings.

I serve this with a dollop of sour cream but it can also be served with creme fraiche. Or even a dollop of thick Greek yoghurt, or cream cheese with some lemon juice mixed in. You just want something creamy that has a touch of bite to it so it cuts through the richness of the rosti and smoked salmon.

And lastly, I have to say that I was really surprised when I ran the nutrition analysis and it came out at only 370 calories a serving. I checked and rechecked quantities and the calories contributed by each ingredient and it seems right.

So it’s not a total calorie blow out. Woo hoo! I’ll definitely be making this more often now! – Nagi x

More smoked salmon recipes

Smoked Salmon Dip – the dip version of the smoked salmon spread

Roasted Tomato and Smoked Salmon Potato Latkes

Posted By Savita

Made from scratch, easy mini Potato Latkes topped with sweet roasted cherry tomatoes, smoked salmon, and cooling sour cream! This scrumptious appetizer not only has festive colors of red, green, and white but also is very easy to prepare. Seriously, latkes are ready by the time cherry tomatoes roast in oven. then just assemble and serve! How easy does that sound?

Do you too believe food is the BEST part of any holiday gathering??

I mean, look at these gorgeous mini latkes or pancakes with beautiful array of festive colors! A few simple toppings have added the magic?!

Serve potato latkes mini as party starter or larger for holiday breakfast, they are perfect either way!!

I'm huge fan of cooking a lots of food for holidays. For the record, there is something really special about cooking and serving homemade food to friends and family!

Our holiday dinners are mostly just special friends and family. and whether it is our house or someone else's, I'm often in-charge of bringing appetizers and hearty sides. So every year, my practice and sampling session starts way before Christmas time. You know what? When I'm standing for long hours in kitchen. making potato latkes. roasting tomatoes. and preparing Shrimp Cocktails, I need two of my important companions: A glass of drink to sip along and some lite music playing on my Spotify Station!

What else would a foodie and kitchen enthusiast need? Cook and enjoy the holiday time and make lots of delicious food while soft holiday Pops or sometimes even instrumental classics playing on phone.

Remember!! A party is as good as it's appetizers!! Plus set the festive ambiance with Simple Choice™ Music Freedom and just rock the holidays!

Oh, and don't forget to buy good quality smoked salmon. You don't need a whole lot for these mini potato latkes.

I'm certain you can tell from number of Roasted Tomatoes post I have that I love love roasting tomatoes. I highly recommend roasting the cherry tomatoes for this recipe. Roasting concentrates the flavor of already sweet cherry tomatoes. which compliments the savory potatoes latkes and smoked salmon. Freshness of sour cream makes every bite even more scrumptious and little hint of chives tie-up the beautiful red-green-white Christmas holiday theme.

Ingredients for latkes (or mini potato pancakes) are very simple and easy to find. A lots of time frozen hash-browns are used for latkes. you can do that if you don't want to grate fresh potatoes. I, however, prefer fresh grated potatoes with moisture dried-out using paper towel. This really helps make crispy and delicious latkes!

I hope you enjoying the week so far and are all set to have great holidays!

What are Potato Latkes?

Potato Latkes are a traditional Jewish delicacy, often called potato pancakes, most often consumed during Hannukah. If you ask me, these crispidy, crunchidy, golden and delicious pancakes can be eaten year round.

If you’ve never had traditional latkes before, they are similar (if not identical) to homemade hash browns. The usual suspects are grated potatoes, onions and eggs mixed together and formed into pancakes before being shallow-fried until golden brown and crispy on the outside and soft and juicy on the inside. As you can imagine, latkes are a delicacy my family and I look forward to every year.

Just about every family I know has their own way of making potato latkes. Some people like to add binders such as flour or matzo meal. Others get creative with the ingredients and choose to sneak in some grated zucchini or apple. And others still prefer the subtle flavourings of woodsy herbs, such as thyme and rosemary. A great alternative to white potatoes is to use sweet potato, yam or even rutabaga.

If going the potato route, it is very important to reserve the starch that settles at the bottom of the bowl after grating and squeezing the potatoes of excess moisture. If grating the potatoes in advance, you will want to place them in a large bowl of water to prevent them from turning brown. Just be sure to drain as much of the water as possible to ensure a crispy latke.

You can grate the potatoes and onions by hand, or use the grater attachment on a food processor. Both work equally well but the latter will save you a significant amount of time and energy. A food processor will also spare you the inevitable onslaught of tears that come from grating an onion by hand. Happy tears, of course.

The best news is that these Potato latkes can be made ahead of time and reheated in a 350F oven until warmed through.

As you know, I firmly believe in making your own traditions so feel free to switch it up as you see fit. You’re the boss, apple sauce.

Speaking of apple sauce, potato latkes are commonly served with soft, sweet, puréed apples. Personally, I prefer my latkes with a heavy dollop of sour cream, another very popular condiment. Again, the choice is yours and if you happen to be avoiding dairy, I’ve got a quick-and-easy solution to replace the tangy, silky, and delicious flavour of sour cream (see below).

Interestingly, these are not the potato latkes I grew up with (sorry, mom!). My mother is originally from Lithuania and back in the old country, latkes look a little different. The potatoes are grated more finely (think of using the smaller grates on your box grater) and are not fried to achieve a crispety, crunchety texture.

Instead, they’re a bit softer and have a stronger potato and onion flavour. They tend to look more like a pancake than a hash brown. Maybe I’ll share the recipe for my mother’s Lithuanian Latkes sometime soon?

As far as serving these potato latkes, I’ve already hinted at my lifelong love of sour cream. Growing up I would spoon giant dollops of sour cream over my mom’s latkes and sprinkle them with sugar. It was heaven on earth.

Make Coconut “Sour Cream”

Since I tend to avoid dairy these days, I’ve gotten a bit creative with substitutes. Something that seems a bit odd but really works here is to create a faux sour cream by mixing coconut cream with a splash of lemon juice. There is a slight coconut taste, which I know many people are put off by, but if you like coconut you will love this quick-and-easy condiment. It’s actually a great base to make my Coconut Tzaziki , which tends to taste less coconut-y because of the addition of garlic, herbs and cucumber.

This recipe doesn’t work as well with coconut milk because of the high water content. What you want is the thick, concentrated cream that gets extracted from pressing grated coconut flesh. You can either purchase coconut cream (different from coconut milk), or you can make it on your own by simply refrigerating an unshaken can of coconut milk in the fridge overnight.

The cream will solidify at the top of the can and leave the water below. The next day, spoon the hardened cream into a mixing bowl, add lemon juice and whisk until smooth and creamy. Taste for seasoning and adjust lemon juice to achieve your preferred level of tanginess.

If you’re feeling extra fancy, as I was on the day of shooting this recipe, try topping each potato latke with coconut sour cream and fanning thin slices of luxurious smoked salmon overtop. Garnish with chives or dill and devour with a hot cup of coffee for the ultimate brunch situation.

Potato & Apple Latkes with Smoked Salmon

Combining apple with the potato lends a welcome sweetness and roundness to these fun and festive latkes, best served to a crowd.

1 large baking potato, peeled and coarsely grated (about 1 1/2 cups)

1 large apple, peeled and coarsely grated (about 2/3 cup)

1 teaspoon coarse sea salt, plus a bit more for serving

pinch freshly ground black pepper

sour cream for serving or creme fraiche

smoked salmon for serving

1. Put the grated potato and apple in a bowl of cold water and swish them around. This will get some of the starch out, which helps get your latkes crispy. Drain the potato and apple and squeeze out as much moisture as you can with your hands (or wrap in a clean tea towel and wring dry). Again, crisp is the goal.

2. Mix everything but the olive oil together in a large mixing bowl. Add a bit more matzo meal if the mixture is very loose (it shouldn’t be if your vegetables are nice and dry).

3. Form the latkes into whatever size you prefer – I like to pinch off large tablespoons of the mixture and flatten them into thin pancakes using my fingertips.

4. Heat the olive oil in a large nonstick pan over medium-high heat. Fry the latkes in batches (don’t overcrowd the pan), about a minute or two on each side or until browned and crisp. Regulate the heat while frying – you want the pan to be hot enough to brown the latkes quickly, but not smoking.

5. Drain the latkes on paper towels, sprinkle with a bit more salt, dollop with sour cream and drape a little slice of smoked salmon over each. Serve immediately.


  • 1/4 cup plus 1 Tbsp. very thinly sliced green onions, divided
  • 1/4 teaspoon kosher salt
  • 1 pound shredded refrigerated or frozen potatoes (such as Simply Potatoes)
  • 2 large eggs, lightly beaten
  • 1 1/2 tablespoons all-purpose flour
  • 2 tablespoons canola oil, divided
  • 4 ounces cold-smoked salmon
  • 3 tablespoons light sour cream (optional)

Nutritional Information

  • Calories 283
  • Fat 13.7g
  • Satfat 2.8g
  • Monofat 6.2g
  • Polyfat 3.3g
  • Protein 13g
  • Carbohydrate 27g
  • Fiber 2g
  • Cholesterol 112mg
  • Iron 1mg
  • Sodium 574mg
  • Calcium 42mg
  • Sugars 1g
  • Est. added sugars 0g


For the watercress sauce

  • 2 Tablespoons canola oil
  • 1 medium onion, finely chopped
  • 1 Pound watercress, washed, stemmed, chopped
  • 1/2 Cup heavy cream
  • 1/2 Teaspoon kosher salt
  • Freshly ground pepper

For the latkes

  • 4 large potatoes, peeled, about 2 ½ pounds
  • 2 large eggs, lightly beaten
  • 1 medium onion, finely chopped
  • 2 Tablespoons flour
  • 2 Cups canola oil

For the topping

  • 3/4 Pounds smoked salmon or nova, sliced
  • 1/2 Cup creme fraiche
  • 2 Tablespoons finely chopped chives

Mini Potato Latkes with Smoked Salmon and Dill

This version is a more traditional Latke, with the potato and onion shredded. You can eat them plain or add something on top for an extra “wow” factor – like these with salmon, dill, and sour cream.

NOTE: prep time is based on you using a food processor to grate the potatoes, and the ability to fry 4 latkes at a time.


  • 1 whole Onion, Roughly Cut Into Medium Pieces
  • 2 whole Baking Potatoes, Peeled And Cut Into Cubes
  • 2 whole Eggs, Beaten
  • ½ teaspoons Salt
  • Black Pepper
  • 3 Tablespoons Flour
  • Vegetable Oil, For Frying
  • ¾ cups Sour Cream (depending On How Much You Want Atop Each Latke)
  • 1 package Nova Lox (roughly Cut/torn Into Small Pieces, 1 Pound Package)
  • 6 sprigs Fresh Dill


Place the onion in a food processor, fitted with the grater attachment. Shred and move to paper towels and press out all the excess liquid. Transfer to a bowl. Repeat the process with the potatoes and add them to the onion.

Add the eggs, salt, pepper, and flour, and mix everything until well combined.

Preheat oven to 300 degrees. Line a large baking sheet with a double layer of paper towels.

Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat. When the oil is hot enough, working in batches, spoon rounded 1/2 tablespoons of the mixture into the pan (make sure they don’t touch each other.) Flatten slightly with the back of a spoon—they should be about 1 1/2 inches in diameter.

Fry until golden brown, about 2 minutes on the first side and 2 minutes on the second side. (If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.)

Transfer the latkes to the lined baking sheet to drain and place in the oven so that they stay warm until all are cooked.

Potato latkes with smoked salmon recipe - Recipes

What’s for brunch during Hanukkah, the Jewish Festival Of Lights?

Latke is the Yiddish word for a pancake made from grated potatoes. Some call it a potato pancake but “latke” is original word*.

The name comes from the East Slavic oladka, “small fried pancake.” That in turn derives from Hellenistic Greek for olive oil.

And that comes around to why latkes are served at Hanukkah: to celebrate the miracle of the oil.


As far back as the 1960s, the biggest latke variation was the the condiment: applesauce or sour cream,

In the last few decades, creative chefs have riffed on the recipe.

The first—and easy—addition was smoked salmon. Even fancier, smoked salmon and crème fraîche. And fancier still, a garnish of caviar (photo #3).

Then came sweet potato latkes.

Next, other root vegetables were substituted for the potatoes: beet, carrot, celery root.

Cauliflower and butternut squash also make an appearance.

How about fusion latkes: global flavors like garam masala latkes, harissa and kimchi latkes.

Shapes! The latke “pie” variation (recipe below—photo #1) and latke stacks (photo #2) are small variations.

But how about latke fries (photo #4)?


Latkes and smoked salmon have long been a loving pair.

But this recipe from Wegmans adds an easy spin we haven’t seen before: sandwiching the latkes with smoked salmon and cream cheese, and slicing them like a pie (or maybe, a sandwich?).

Prep time is 20 mins, cook time is 40 minutes.

If you want to get frisky, use scallion or olive cream cheese.

Note: We used double the smoked salmon and cream cheese.

Enjoy them for breakfast, brunch, lunch or dinner (especially a brisket dinner).

Ingredients For 4 Servings


1. RINSE the potatoes in large bowl of cold water, changing the water 3-4 times until it runs clear. Drain.

2. COMBINE the potatoes with the onion, garlic and thyme. Season with salt and pepper.

3. HEAT the oil in a 12-inch nonstick pan on medium, until the oil faintly smokes. Divide the potato mixture into 2 portions to fry in batches.

4. SCOOP the mixture in oil, flattening each with the spatula into a 6-inch circle. You will be making four latkes per batch.

Cook for 3-4 minutes on each side, pressing down on the pancakes with the spatula as they cook, to maintain their shape. Cook until the latkes are crisp and golden brown.

5. DRAIN the latkes on paper towels. Then spread one side of each with cream cheese and top with smoked salmon. Top with a second latke. Cut into wedges for serving.


*The word latke is not of Hebrew origin, but from the Yiddish language of Eastern European Jews. In Modern Hebrew, the word is levivah, a word used in the Book of Samuel to describe a dumpling made from kneaded dough—not exactly a potato latke! [source].

[1] Latke “pie” filled with smoked salmon and cream cheese. The recipe is below. (photo © Wegmans).

[2] You can make a latke stack with smoked salmon and cream cheese, or any other filling. This stack is filled with Lobster Thermidor (photo © Flavor And The Menu)!

[3] Feeling rich? Add salmon caviar. Feeling very rich? Add sturgeon caviar. Here’s the recipe from Earthly Delights Blog (photo © Earthly Delights Blog).

[4] Latke fries at The Tuck Room (photo © The Tuck Room | NYC).

[5] Beet latkes. Here’s the recipe from Williams Sonoma (photo © Williams Sonoma).