Smoked Salmon-Yukon Gold Potato Latkes with Swordfish Roe-flavoured Crab Salad

Smoked Salmon-Yukon Gold Potato Latkes with Swordfish Roe-flavoured Crab Salad
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • latkes

  • 2

    large Québec Yukon Gold potatoes, peeled

  • 1/3 cup
    (80 mL)

    heavy cream 35% m.f.

  • fleur de sel and freshly ground pepper to taste

  • 2

    smoked salmon

  • 0.500

    of chives, minced

  • extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    butter

  • crab salad

  • 1 Tbsp.
    (15 mL)

    mayonnaise

  • 1/2 tsp.
    (2 mL)

    harissa

  • 0.500

    lime, juiced

  • 5 oz
    (150 g)

    crabmeat

  • 1 Tbsp.
    (15 mL)

    flying fish roe

Preparation

Latkes

Coarsely grate potatoes.

In a bowl, combine grated potatoes with cream, salt and pepper.

Cut smoked salmon into small pieces.

Stir salmon and chives into potato mixture.

Shape mixture into small pancakes.

Heat oil and butter in a skillet over medium heat, and cook pancakes 3 - 4 minutes per side.

Crab Salad

In a bowl, blend mayonnaise, harissa and lime juice.

Crumble crabmeat and stir it in along with flying fish roe.

Refrigerate.

Serving

Spoon a little crab salad onto each latke and garnish with fresh herbs. Serve latkes hot or cold, as an appetizer or a first course.

Source: Féd. producteurs de pommes de terre du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007