Potato latkes with smoked salmon and soured cream
Crisp-edged grated potato pancakes topped with smoked salmon, soured cream, dill and lemon.
- Time45 min
- LevelMedium
- Costabout £1.88 a head
- Oven120°C (100°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 698kcal
- 50.2gcarbs
- 9.5gof which sugars
- 47.7gfat
- 16.4gsaturates
- 18.1gprotein
- 6.9gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Coarsely grate the potatoes and onion into a large clean tea towel. Gather it up and squeeze hard over the sink to get rid of as much liquid as possible.
- 2
Tip into a bowl and stir in the eggs, potato starch, salt and pepper. Work quickly, as grated potato darkens.
- 3
Heat 3 tbsp of oil in a large frying pan over a medium high heat. Drop in heaped tablespoons of the mixture, flatten gently and fry in batches of 4 for 3 to 4 minutes on each side, until deep golden and crisp at the edges.
7 min - 4
Drain on kitchen paper and keep warm on a tray in a low oven at 120°C (100°C fan) while you cook the rest, adding more oil as needed.
- 5
Top the hot latkes with a spoonful of soured cream, folds of smoked salmon and a scatter of dill. Serve with the lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
