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Latkas with Smoked Salmon

Recipe Information

Ingredients

• 40g butter
• 100g pack spring onions, finely chopped
• 2 x 15ml spoons fresh thyme leaves
• 350g peeled, grated potato, squeezed dry
• 2 medium eggs, beaten
• 75g plain flour
• salt and freshly ground black pepper
• 3 x 15ml spoons vegetable oil for shallow frying
• 100g pack Taste The Difference peat smoked salmon
• 40g baby capers, drained
• 6 leaves of garlic chives, cut diagonally

Method

Heat the butter over a moderate heat in a small saucepan. Add the onions and thyme leaves, and cook for 4-5 minutes, stirring occasionally. Set aside.

In a bowl, mix together the potato, eggs, flour and seasoning. Heat the vegetable oil in a large frying pan over a moderate heat and add heaped 5ml spoons of the potato mixture. Flatten a little and cook for 4-5 minutes on each side or until golden brown. Drain on kitchen paper. Repeat until all the mixture has been cooked.

Top the latkas with a small rosette of smoked salmon and garnish with one caper and two pieces of garlic chives.