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    Smoked Salmon and Latkes Recipe

     

    Simple Delicious Seafood Recipes.

    TL;DR: This quick recipe pairs silky Scottish-style smoked salmon with golden, crispy latkes and cool sour cream. Learn the key prep, frying, and topping tips for shatter-crisp edges and tender centers.

    • Ingredients: Idaho potatoes, onion, egg, flour, canola oil; Scottish-style smoked salmon; sour cream or crème fraîche; chives.
    • Crisp technique: Grate; squeeze dry “like a snowball”; heat ¼ inch oil; flatten to ½ inch; fry ~2 minutes per side; hold on a rack in a 200°F oven.
    • Salmon handling: Temper 15–30 minutes so slices drape; Scottish-style is double-cured and cold-smoked; lox is unsmoked and saltier.
    • Make-ahead: Best fresh; re-crisp on a rack at 400–425°F for a few minutes; skip the microwave.
    • Toppings & occasions: Sour cream/crème fraîche, chives, dill, capers, lemon zest; perfect for Hanukkah or brunch.

    [[ recipeID=recipe-8kvmvoiw1, title=Crispy Latkes with Smoked Salmon ]]

    Order Smoked Salmon for Home Delivery

    Frequently Asked Questions About Salmon Latkes

    What smoked salmon works best for latkes?

    For smoked salmon latkes, use Scottish Style Smoked Salmon. It’s double-cured, slow-smoked in brick kilns, pre-sliced, and tastes delicate, buttery, and slightly oaky. Temper before serving for best texture.

    How do I make latkes extra crispy?

    Squeeze grated potato and onion very dry and fry in hot oil. Flatten your latkes to ½-inch. Be sure to hold finished latkes on a rack in a 200°F oven to stay crisp.

    Can latkes be made ahead and reheated?

    Latkes are best enjoyed fresh. However, you can re-crisp pre-made latkes on a rack in a hot oven (400 to 425°F) for several minutes. We recommend avoiding the microwave.

    What sauces or toppings pair well with latkes and salmon?

    Latkes with smoked salmon shine with sour cream or crème fraîche and chives. You can also add dill, capers, or lemon zest for brightness.

    Is this dish suitable for Hanukkah or other Jewish holidays?

    Yes. Latkes are a Hanukkah staple (fried in oil). However, salmon and latkes make a festive brunch or appetizer for any celebration!

    What’s the difference between Scottish-style smoked salmon and lox?

    Scottish-style is double-cured and cold-smoked, yielding a silky texture and subtle oak finish. Traditional lox is salt-cured and unsmoked, so it’s saltier and not smoky.

    Can I use hot-smoked salmon for latkes?

    You can, but hot-smoked salmon is cooked and flaky. Cold-smoked is silky and better for delicate latkes and smoked salmon bites.

    Do I need to bring smoked salmon to room temp first?

    Yes. Temper your smoked salmon for 15 to 30 minutes before topping latkes. As a result, slices will drape beautifully and taste much richer.

    What potatoes are best for latkes with smoked salmon?

    Use starchy potatoes like Idaho/russet for crisp edges and tender centers. Our recipe calls for Idaho potatoes.

    How should I store leftover smoked salmon?

    Keep refrigerated at 32 to 36°F and enjoy within 4 days after opening. Keep sealed and cold until serving.

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    Crispy Latkes with Smoked Salmon

    There are few combinations more iconic than silky, salty, savory smoked salmon and latkes. Add a dash of cool sour cream for a tangy contrast, and you will achieve hot, crispy, creamy perfection!

    Our latke recipe offers the perfect combination of crisp edges and tender centers for a satisfying crunch. They’re the perfect vehicle for our Scottish-style smoked salmon, boasting a gentle flavor profile and buttery texture. With limited ingredients, this simple latke and salmon recipe yields a mouthwatering appetizer or satisfying brunch dish.

    Servings:

    Keywords: Salmon, Smoked Salmon

    • Prep Time: 15 mins
    • Cook Time: 15 mins
    • Total Time: 30 mins

    Ingredients

    Instructions

    Ingredients

    • 4 oz. package Norms Naked Scottish style Smoked Salmon
    • 2 Large Idaho potatoes peeled and kept in water
    • 1 Small Yellow onion
    • 1 Egg beaten
    • 2 tbsp. All-purpose flour
    • to fry Canola oil
    • to taste Salt and fresh cracked black pepper
    • to taste Sour Cream or Crème Fraîche
    • to garnish Fresh chives chopped

    Instructions

    1. Preheat the oven 200°F and prep a baking sheet with a wire cooling rack, so latkes can stay warm and crisp.
    2. Remove smoked salmon from refrigerator to “temper” for at least 15 minutes before serving.
    3. Use a large shredding blade to grate the potatoes and onion. A hand box grater works well.
    4. To get crispy latkes, the potato and onion mixture needs to be dry. Squeeze the potatoes and onion dry with your hands like you are making a snowball to remove excess water.
    5. Add potatoes and onion to a mixing bowl. Then add the flour, egg, salt, and pepper with the potatoes and onion. Mix well.
    6. Scoop to form latkes. Size is your choice, but I recommend a golf ball size and shape.
    7. Heat ¼ inch canola oil in a frying pan over medium high heat until bubbling but not smoking. Latkes should sizzle immediately upon entering the oil.
    8. Once it is in the hot oil, flatten the latke to ½ inch thickness with a spatula.
    9. Fry until both sides are dark golden-brown, about 2 minutes per side.
    10. Remove latkes from the oil and place on paper towels to absorb excess oil.
    11. Serve topped with a dollop of sour cream or Crème Fraîche, some smoked salmon and a sprinkling of chives.