Thursday, June 12, 2014

Latkes Stacks

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)
cream cheese
smoked salmon or shaved ham
fresh dill

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.

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