Giant Latke and Smoked Salmon
Potato pancake with lemony arugula, sour cream and pickled shallots
Informations supplémentaires
45 min.
|
619 kcal
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easy
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|
Printable version
1. Shred the potatoes and the onions
Preheat the oven to 475° F. In a bowl, grate the potatoes and the yellow onion using a cheese grater. Using a paper towel or a clean dish towel, wring out the mixture to release the liquid.
2. Make the potato mixture
Remove the liquid from the bowl and put the potatoes back inside. Add the eggs and the panko. Mix well and season with salt and pepper.
3. Cook the latke
In a large oven-safe pan over medium-high heat, add a generous drizzle of olive oil. Once the oil is hot, add the potato mixture. Spread well in the pan and press to even out. Add a drizzle of olive oil on top of the galette and put the pan in the oven and cook for 10-15 minutes. At the end, cook on BROIL for 4-5 minutes.
4. Setup
Slice the shallot. Chop the dill and the chives. Cut the lemon in half.
5. Make the marinated shallots and lemony arugula
Add 1/2 cup of water, ¼ cup of wine or cider vinegar, a pinch of salt and 1 tbsp. of sugar in a small pot. Bring to a boil. Pour over the shallot and leave to marinate. In another bowl, toss the arugula with a drizzle of olive oil and the juice of half a lemon. Mix well and season with salt and pepper.
6. Plate your dish
Top the giant latke with lemony arugula, the sour cream, the smoked salmon, the pickled shallots, the chives and the dill.
500gRusset Potato(es)
1unitYellow Onion(s)
160gSmoked Salmon
50gArugula
60mlSour Cream
1unitShallot
60mlLiquid Egg
60mlPanko Breadcrumbs
1unitChives and Dill
1unitLemon
What you need
Bowls, dishcloth, oven-safe pan, cheese grater.
619 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
26g
40%
cholesterol
127mg
42%
fiber
6g
24%
protein
28g
saturated
7g
35%
sodium
718mg
30%
sugar
11g
trans
0g