This year let seafood take centre stage in your holiday feasts! Perhaps crab legs, crab cakes, scallops wrapped in bacon or a nice piece of sockeye salmon, or albacore tuna. I like to serve smoked salmon latkes topped with sour cream and either capers or caviar to start, as they are easy and impressive. I’ve been buying my seafood from a source I trust to ensure it’s sustainably sourced, Organic Ocean. They’ve even got some great pantry items you can add to your order for host gifts or stocking stuffers.
These go perfectly with a nice bubble, and Time Family of Wine Chronos Brut is exactly what I am serving with these morsels of goodness. The wine is a blend of Chardonnay and Pinot Noir and has toasty and citrus notes with some nice minerality, stone fruits and citrus. The acidity in the wine is great with fried food, like these latkes. —Cassandra Anderton
Smoked Salmon Latkes
113g Heavenly Smoked Sockeye Salmon
2 ½ cups thawed tater tots
2 beaten eggs (beat with a fork is fine)
¼ cup vegetable oil
1 tsp finely chopped Fresh Dill (finely chopped)
2 tsp chopped green onion (white part)
50g Sour Cream
Few cranks of fresh pepper
1 tsp capers or go fancy with caviar
1 Lemon slice in quarters for serving
Shred tater tots with your clean hands in a mixing bowl, put in a clean towel and squeeze out all water. Add back to mixing bowl and add egg and mix thoroughly. Heat oil in a fry pan on medium-high Scoop potato mixture into a ¼ cup measuring spoon and press down to pack the mixture. Drop into hot oil and cook for approximately 5 min before flipping with a small spatula. Watch for burning. Mind your heat! Place latkes on a paper towel and pat to reduce oil. In a small bowl, combine sour cream, green onion, dill, and pepper. Layer salmon on top of latkes, top with the sour cream mix, capers, or caviar. Try hot smoked salmon or cooked ocean shrimp on top of the latkes for a whole new flavour!
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