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Potato latkes with smoked salmon https://www.metro.ca/userfiles/image/recipes/galettes-pommes-terre-saumon-fume-5375.jpg PT15M PT30M PT45M
Peel potatoes and grate coarsely. Transfer to a colander and press to remove excess liquid. In a bowl, blend potatoes with shallots, egg, flour, salt and pepper. In a large skillet, heat oil over medium heat. Put a large spoonful of potato mixture in the skillet, spreading it into a pancake with the back of the spoon. Cook 3 - 4 minutes per side. Repeat with remaining mixture. Transfer latkes to paper towels to blot excess fat. Top latkes with crème fraîche or sour cream, smoked salmon, onion and capers.
4
3 roasting potatoes 2 shallots, minced 1 large egg, beaten 1/4 cup (60 mL) flour salt and pepper to taste 1/4 cup (60 mL) vegetable oil 1/2 cup (125 mL) creme fraîche or sour cream 1/4 lb (115 g) sliced smoked salmon 1/2 red onion, thinly sliced 1 Tbsp. (15 mL) capers, drained
Potato latkes with smoked salmon

Potato latkes with smoked salmon

Rate this recipe
9 Votes
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3
    roasting potatoes
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    PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 2
    shallots, minced
  • 1
    large egg, beaten
  • 1/4 cup
    (60 mL)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    SAVE $2.00
    ROBIN HOOD OR FIVE ROSES FLOUR

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    1.8 - 2.5 kg SELECTED VARIETIES


  • salt and pepper to taste
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    AURORA SEA SALT, DICED TOMATOES

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    398 ml, 66 g - 1 kg SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    vegetable oil
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    1.42 L SELECTED VARIETIES

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    3 L, SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    creme fraîche or sour cream
  • 1/4 lb
    (115 g)
    sliced smoked salmon
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    SAVE $3.00/LB
    Fresh Wild Caught Pacific Keta Salmon Fillets

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    1.55/100 g

    CEDAR BAY ATLANTIC SALMON BURGERS

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    FROZEN, 170 g

    ROCK LOBSTER TAIL

    ROCK LOBSTER TAIL

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    3 - 4 oz SIZE, FROZEN

  • 1/2
    red onion, thinly sliced
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    JUMBO RED SWEET ITALIAN ONIONS

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    PRODUCT OF U.S.A., No. 1 GRADE 4.39/kg

  • 1 Tbsp.
    (15 mL)
    capers, drained
Imprimer ma sélection

Preparation

Peel potatoes and grate coarsely.

Transfer to a colander and press to remove excess liquid.

In a bowl, blend potatoes with shallots, egg, flour, salt and pepper.

In a large skillet, heat oil over medium heat.

Put a large spoonful of potato mixture in the skillet, spreading it into a pancake with the back of the spoon.

Cook 3 - 4 minutes per side.

Repeat with remaining mixture.

Transfer latkes to paper towels to blot excess fat.

Top latkes with crème fraîche or sour cream, smoked salmon, onion and capers.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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