This dish was completely inspired by the awesome brunch I had at Shouk Cafe with Andrew. I could not stop thinking about these latkes. The combination of textures and flavours was absolutely perfect and I could not wait for our next visit to Shouk so I decided to attempt making the stacks at home.
potato latkes (recipe below)
smoked salmon or shaved ham
Make stacks, starting with potato latkes on the bottom, then a spoon of cream cheese, smoked salmon and fresh dill. Place three stacks on top of each other for each serving.
POTATO LATKES (from Epicurious)
1 pound potatoes (about 2-3 medium-sized)
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
Preheat oven to 250°F (120°C), optional to keep latkes warm in the oven.
Peel potatoes and coarsely grate, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 3-4 latkes, spoon 2 tbsp potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed to cook next batch.
Keep latkes warm on a wire rack set in a shallow baking pan in oven.