Mini-Latkes with Smoked Salmon
Tiny dollar-size latkes make crispy, delicious bases for lots of great toppings. Follow our suggestions and garnish with salmon or caviar, or get creative with your own toppings.
Servings: 50
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 37 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 4 g |
| fibre | trace |
| chol | 5 mg |
| sodium | 64 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 2% |
| folate | 1% |
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Vegetable oil for frying
Potato latke batter
6 oz (175 g) sliced smoked salmon or smoked trout
1/2 cup (125 mL) sour cream
2 tbsp (25 mL) chopped fresh chives
Preparation:
In large skillet, heat 1/4 inch (5 mm) oil over medium-high heat until hot but not smoking. Spoon in latke batter by tablespoonfuls (15 mL), leaving about 1 inch (2.5 cm) between each latke. With spoon, flatten to scant 1/2-inch (1 cm) thickness. Fry, turning once, until browned and crisp around edges, 4 to 5 minutes.
Drain latkes on paper towel-lined rimmed baking sheets. Repeat with remaining batter, removing any cooked bits from skillet after each batch and heating more oil as necessary. (Make-ahead: Let cool. Cover lightly and refrigerate for up to 2 days. Remove paper towels and reheat in 450°F/230°C oven for 5 minutes.)
Meanwhile, cut salmon crosswise into 1-inch (2.5 cm) wide strips. Top each latke with 1/2 tsp (2 mL) sour cream and 1 salmon strip; sprinkle with chives.
Additional Information
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Variation
Mini-Latkes with Golden Caviar: Replace salmon with 1/2 cup (125 mL) golden caviar, topping each latke with 1/2 tsp (2 mL).
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