- Prep time 25 minutes
- Total time 40 minutes
- Portion size 4 servings
Ingredients
Potato Latkes:
Toppings:
Method
Potato Latkes Place potatoes and leek in centre of clean cheesecloth or clean tea towel and squeeze to remove as much liquid as possible. In bowl, combine drained potato and leek mixture, parsley, Parmesan, flour, egg and garlic. Season with salt and pepper. Using hands, shape mixture into four 3-inch patties, compressing well.
Preheat oven to 400°F and line baking sheet with parchment paper. In large skillet, melt butter and oil over medium heat. Add patties and cook, gently flipping halfway through cooking time, until golden brown on each side, 4 to 6 minutes. Transfer latkes to prepared baking sheet; bake 8 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days or frozen for up to 1 month.) Keep warm.
Toppings Meanwhile, place eggs in bottom of small saucepan; pour in enough water to cover eggs by at least 1 inch. Cover and bring to boil; cook about 7 minutes. Transfer eggs to bowl of ice water; cool completely and peel.
Divide warm Potato Latkes among 4 plates. Slice reserved soft-cooked eggs in half. Top each latke with smoked salmon flakes, 1 tbsp Caper Mayonnaise and egg half. Sprinkle with dill, and watercress, if using. Serve with remaining Caper Mayonnaise.
Nutritional facts PER SERVING (WITH 1 TBSP CAPER MAYONNAISE)
- Iron 3.0 mg
- Fibre 2 g
- Sodium 825 mg
- Sugars 2 g
- Protein 21 g
- Calories 465
- Total fat 32 g
- Cholesterol 195 mg
- Saturated fat 15 g
- Total carbohydrate 23 g
