This recipe is something I’ve been tooling around with as an appetizer. I’ve created as a play on the flavours of the classic Jewish deli staple Bagel and Lox. I still wanted to keep the dish within the realm of jewish cuisine but elevate it and in the process break kosher laws. I like a playful appetizer and who is more playful than my friends and newlyweds(as of last evening) Trevor and Jane Toombs*. I want to thank you again for one of the best evenings I had in a long time and one of the most epic hangovers. To the both of you in happiness and health. Congratulations!
3 medium Yukon Gold Potatoes (grated)
1 medium onion grated
1 sprig Rosemary (Cut very fine)
2 eggs (beaten)
2 tbs flour
1 clove garlic
Grape Seed Oil
Directions: A few hours before you need to grate your potatoes and soak them in water for about 2 hours. After soaking them you need to use a cheese cloth to remove as much water as humanly possible. I like take a towel and pressing on the potato filled cheese cloth. This less moisture you have in the potatoes the less the latkes will spit and spray when you fry them and the better they will crisp up. Then in a mixing bowl add you potato, onion, eggs, rosemary, garlic, and flour. Hand mix those ingredients all together and form your latkes into cakes about the size of the palm of your hand(2.5 tbs). I like to keep them under an inch thick because they are easier to flip in the oil. In a deep pan pour in your grape seed oil, you want to have about half an inch of oil in the pan. Bring the oil up to medium high heat and drop your latkes into the oil. You only want to do 2 or 3 at a time as you don’t want the oil temperature to drop too low. It should take maybe 3-5 minutes per side and your latkes should end up golden brown. After taking them out of the oil lay them out on paper towel and pat them dry.
The Caper Cream Sauce
1 tbs capers
2 tbs butter
300 ml cream
300 ml dry white wine (Trebbiano)
1 small Red Onion (diced)
In an oiled sauce pan on low to medium heat, add your onions and capers and begin to sweat them down. You want to extract the flavour of the capers into the onions which will give your sauce a much more flavourful base. Deglaze the pan with white wine and reduce by half and the alcohol to evaporate off. Then add your butter and allow that to integrate into the sauce then add your cream and reduce again by half. Simmer for about 5 more minutes. You then pour the sauce through a sieve and into a squeeze bottle and refrigerate for a few hours.
Putting it all together: So now you put this dish together. You take your still hot but dried latkes lay a piece of smoked salmon onto the pancake. Top the salmon with a squeeze of the caper cream sauce. Then add a few thinly sliced pieces of fresh red onion** and serve.
*Apologies if Jane has decided not to take Trev’s name, colour me patriarchal.
**Cut so thin that they are transparent.