Sweet potato latkes with smoked salmon
The sweetness in the latkes (fritters) makes them the perfect foil for the smoky salmon, slightly sour cream and rich, oily caviar.
Ingredients
400g sweet potatoes (kumera)
1 small onion
2 eggs, beaten
1 tbsp snipped chives
1 tbsp finely chopped dill
Sea salt and black pepper
2 tsp plain flour
2 tbsp vegetable oil
200g smoked or cured salmon
2 tbsp creme fraiche
50g salmon caviar
Extra dill for serving
Method
Peel the sweet potatoes and onion, and coarsely grate. Place in a clean cloth and squeeze out the excess liquid. Place in a bowl, add the beaten egg, herbs, salt and flour and stir well, mulching the mixture in your hands.
Heat the oil in a fry pan until hot. Grab a handful of the mixture, squeeze it and place in the oil, then gently flatten it with an egg slice. Repeat with remaining mixture (this much will make four large or eight small).
Fry gently for 3 minutes either side or until golden. Drain on paper towel and allow to cool for 10 minutes. Top with a furl of smoked salmon, creme fraiche, salmon caviar and dill.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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