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2 crispy potato latkes topped with a dollop of sour cream, smoked salmon and a sprig of dill on a table top

Crispy Latkes with Smoked Salmon

Chef Andrew Wilkinson
Hot and crisp potato latkes, cool sour cream, and silky, salty, savory smoked salmon. With limited ingredients, this is a simple recipe for a mouthwatering appetizer or brunch dish.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Side Dish


  • 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


  • Preheat the oven 200°F and prep a baking sheet with a wire cooling rack, so latkes can stay warm and crisp.
  • Remove smoked salmon from refrigerator to “temper” for at least 15 minutes before serving.
  • Use a large shredding blade to grate the potatoes and onion. A hand box grater works well.
  • 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.
  • Add potatoes and onion to a mixing bowl. Then add the flour, egg, salt, and pepper with the potatoes and onion. Mix well.
  • Scoop to form latkes. Size is your choice, but I recommend a golf ball size and shape.
  • 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.
  • Once it is in the hot oil, flatten the latke to ½ inch thickness with a spatula.
  • Fry until both sides are dark golden-brown, about 2 minutes per side.
  • Remove latkes from the oil and place on paper towels to absorb excess oil.
  • Serve topped with a dollop of sour cream or Crème Fraîche, some smoked salmon and a sprinkling of chives.
Keyword Salmon, Smoked Salmon