Latkas with Smoked Salmon

Latkas and smoked salmon are complimented by thyme, spring onions and baby capers.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
35	Smoked Salmon, Fillet	Starter, Snack, Savoury	Fry, Pan	30 mins to 1 hour

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.