Name: Latke Smorgasbord
Prep time: 105 min
Total time: 105 min
Yield: 6 servings
Ingredients: 4 tomatoes, finely diced; 2 cucumber, finely diced; 1 red onion, finely chopped; ½ bunch dill; ¼ bunch parsley; 1 lemon, juiced; ⅓ cup (79 mL) olive oil; ¼ cup (59 mL) red wine vinegar; Salt and pepper, to taste; 2 ½ lb(s) Idaho Russet potatoes, peeled; 1 medium onion; 2 eggs, separated; ½ scallion, finely chopped; ¼ cup (59 mL) Matzoh Meal; 3 tbsp (45 mL) unsalted butter, melted; ¼ tsp (1 mL) baking powder; 2 tsp (10 mL) kosher salt; ½ tsp (2 mL) pepper; Canola oil; 2 eggs; Challah roll; Sour cream, to taste; Applesauce, to taste; Caviar, to taste; Smoked salmon, to taste

Prep Time

1h 45 min

Yields

6 servings

Crispy on the outside, but soft on the inside. Perfection on a plate, this Latke Smorgasbord is topped with caviar and silky scrambled eggs.

Courtesy of Arthurs Nosh Bar in Montreal, Quebec.

ingredients

Israeli salad

tomatoes, finely diced

cucumber, finely diced

red onion, finely chopped

bunch dill

bunch parsley

lemon, juiced

⅓

cup (79 mL) olive oil

cup (59 mL) red wine vinegar

Salt and pepper, to taste

Latkes

2 ½

lb(s) Idaho Russet potatoes, peeled

medium onion

eggs, separated

scallion, finely chopped

cup (59 mL) Matzoh Meal

tbsp (45 mL) unsalted butter, melted

tsp (1 mL) baking powder

tsp (10 mL) kosher salt

tsp (2 mL) pepper

Canola oil

Eggs

eggs

Challah roll

Toppings

Sour cream, to taste

Applesauce, to taste

Caviar, to taste

Smoked salmon, to taste

Ingredient Substitution Guide

directions

Step 1

Combine ingredients in a bowl. Let sit and reserve for later.

Step 2

Using a box grater, grate the potatoes and onion into a strainer.

Step 3

Squeeze or press out as much of the liquid as possible.

Step 4

Transfer the potato-onion mixture to a clean large bowl. Add egg yolks, scallions, matzo meal, butter, salt, pepper, and baking powder into bowl and mix well.

Step 5

In a separate medium size bowl, beat the egg whites for approximately 3 minutes with an electric mixer until they hold stiff, shiny peaks.

Step 6

Fold the egg whites into the potato mixture.

Step 7

Heat a thin layer of oil in a large frying pan over medium heat. Working in batches, scoop 1/4 cup of the potato mixture into the pan for each pancake. Flatten gently with a spatula. Fry until the pancakes are crisp and golden brown, about 4 minutes per side.

Step 8

Lightly cook scramble eggs in a deep rimmed wok, about 3 minutes.

Step 9

Plate latkes with eggs, Israeli salad, smoked-salmon and toasted challah. Serve latkes with sour cream and apple sauce.

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Latke Smorgasbord