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Latke Smorgasbord

plate of eggs and latke
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.

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Ingredients

Israeli salad

4
tomatoes, finely diced
2
cucumber, finely diced
1
red onion, finely chopped
½
bunch dill
¼
bunch parsley
1
lemon, juiced
cup (79 mL) olive oil
¼
cup (59 mL) red wine vinegar
Salt and pepper, to taste

Latkes

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

Eggs

2
eggs
Challah roll

Toppings

Sour cream, to taste
Applesauce, to taste
Caviar, to taste
Smoked salmon, to taste
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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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