Seaweed Latkes with Smoked Salmon and Creme Fraiche
This year, the first light of Hanukkah falls on Christmas Eve—the perfect time to share these Seaweed Latkes with Smoked Salmon & Creme Fraiche.
Whether you’re celebrating Hanukkah, Christmas, or ringing in the New Year, these latkes with a “blue foods spin” will be a crowd-pleaser at your holiday table!
Thanks to the creamy labneh (or sour cream!), smoked salmon, and seaweed, these crispy and savory latkes are packed with flavor.
As you prepare this dish, choose sustainably sourced seaweed and salmon. Both are not only better for the environment, but also loaded with health benefits! Seaweed is rich in vitamins, minerals, and antioxidants that support your immune system, making it perfect for the winter season. Smoked salmon is full of healthy omega-3 fatty acids, promoting heart health and boosting your mood during the colder months.
Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: Makes 12-15 latkes
Ingredients:
For the Latkes:
1 pound Yukon Gold potatoes, peeled
1 large onion, peeled
2 large eggs
½ cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 sheet nori (dried seaweed), finely chopped
Grapeseed oil or other neutral oil
To Serve:
1 cup sour cream or labneh, for serving
8 ounces sliced smoked salmon, for serving
Shredded nori or furikake, for garnish
Method:
Using the large holes of a box grater, set over a clean dish towel, grate the potatoes and onion. Wrap the towel around the mixture and squeeze out as much moisture as possible.
Transfer the mixture to a medium bowl and add eggs, flour, salt, baking powder, and nori. Mix to combine.
In a heavy-bottomed high-sided pot, add oil by 1-inch. Heat on medium-high until shimmering and a drop of water sizzles, drop ¼ cup of latke mixture into the oil. Flatten slightly and let cook until the edges are crispy, about 5 minutes. Flip and cook for another 5 minutes. Remove to a paper towel-lined plate. Repeat until all of the latkes are cooked.
Arrange latkes on a serving platter. Top with dour cream or labneh, smoked salmon, and garnish with more nori or furikake.
Credit: Amy Currie, HotDish Productions
