Potato Latkes With Watercress, Smoked Salmon, And Avocado Salad

Serves: 2

Irwin Berge

1 January 1970

Based on User reviews:

57

Spice

45

Sweetness

47

Sourness

40

mins

Prep time (avg)

3.2

Difficulty

Ingredients:

2 cups

Onion (finely chopped, divided)

1 large

Egg

1.25 tsps

Coarse Kosher Salt

1 tsp

Ground Black Pepper (freshly)

910 g

Russet Potatoes (peeled, cut into 1-inch pieces)

1 tbsp

All-Purpose Flour

1 tsp

Baking Powder

1

Vegetable Oil (for frying)

6 tbsps

Olive Oil

2 tbsps

Sherry Wine Vinegar

1 tsp

Dry Mustard

1 large

Avocado (pitted, peeled, diced)

110 g

Smoked Salmon (thinly sliced, cut into strips)

Directions:

1

For latkes: Line colander with kitchen towel

2

Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl

3

Place remaining 1/2 cup onions in processor; add potatoes

4

Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander

5

Wrap towel around potatoes, squeezing out as much liquid as possible

6

Scrape into bowl with egg mixture

7

Stir in all purpose flour and baking powder

8

Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat

9

Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula

10

Reduce heat to medium

11

Cook until golden, about 4 minutes per side

12

Transfer to large rimmed baking sheet

13

Repeat, adding more oil to skillet as needed

14

DO AHEAD: Latkes can be made 2 hours ahead

15

Let stand at room temperature

16

Preheat oven to 425°F

17

Bake latkes until crisp and deep brown, about 6 minutes per side

18

Line colander with kitchen towel

19

Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl

20

Place remaining 1/2 cup onions in processor; add potatoes

21

Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander

22

Wrap towel around potatoes, squeezing out as much liquid as possible

23

Scrape into bowl with egg mixture

24

Stir in all purpose flour and baking powder

25

Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat

26

Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula

27

Reduce heat to medium

28

Cook until golden, about 4 minutes per side

29

Transfer to large rimmed baking sheet

30

Repeat, adding more oil to skillet as needed

31

DO AHEAD: Latkes can be made 2 hours ahead

32

Let stand at room temperature

33

Preheat oven to 425°F

34

Bake latkes until crisp and deep brown, about 6 minutes per side

35

For salad: Whisk oil, vinegar, and dry mustard in small bowl to blend

36

Season with salt and pepper

37

Combine watercress, avocado, and salmon in large bowl

38

Toss with enough dressing to coat

39

Arrange 2 latkes on each plate

40

Mound salad alongside

41

Whisk oil, vinegar, and dry mustard in small bowl to blend

42

Season with salt and pepper

43

Combine watercress, avocado, and salmon in large bowl

44

Toss with enough dressing to coat

45

Arrange 2 latkes on each plate

46

Mound salad alongside

47

WHAT TO DRINK: Bubbles

48

Louis Bouillot "Perle d'Aurore" Crémant de Bourgogne Rosé (France, $17) will taste great with the latkes and everything in the salad

49

Bubbles

50

Louis Bouillot "Perle d'Aurore" Crémant de Bourgogne Rosé (France, $17) will taste great with the latkes and everything in the salad