Sponsored: Latkes with smoked salmon and horseradish cream
Prep time: 10Total time: 
Sponsored: Latkes with smoked salmon and horseradish cream
Prep time: 10Total time: 
Ingredients
- 1 large potato, about 300g weight
- ½ onion, finely sliced
- 2 tbsp matzo meal
- 1 medium egg, beaten
- 2 tbsp olive oil
- 80g smoked salmon
- 12 caperberries
For the horseradish cream and topping
- 100g crème fraîche
- 1 tbsp horseradish sauce
- 1 tbsp chives, finely chopped
For the Glenlivet Marmalade Sour.
- 50ml The Glenlivet 12 year old whisky
- 25ml lemon juice
- 2 tsp orange marmalade
- 25ml egg white.
- Ice and orange twist to serve
Step by step
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Peel and grate the potato. Put the potato in a clean tea towel and squeeze over the sink to remove excess liquid. Place the grated potato in a bowl and mix with the onion, matzo meal and egg. Season well and then shape into 12 pancakes.
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Heat a tablespoon of the oil in a large frying pan and fry half of the latkes for 2-3 minutes on each side, or until golden and cooked through. Remove to a plate lined with kitchen paper and add the remaining oil to the pan. Fry the second batch of latkes. Cool slightly until they are just warm.
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Meanwhile, mix the crème fraîche, horseradish and chives together and season. Place a dollop on each latke, then top with a sliver of smoked salmon and a caperberry. Serve immediately alongside The Glenlivet Marmalade Sour.
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For the Marmalade Sour. Shake 50ml The Glenlivet 12 year old whisky with 25ml lemon juice, 2 tsp orange marmalade and 25ml egg white. Add ice, shake, strain into an ice-fi lled glass. Garnish with an orange twist.
