Bite-sized latkes make perfect passed bites. Malli Red Tkemali brings fruit acidity that pairs with smoked salmon the way a good bagel brunch does — without hiding behind cream cheese alone.
Recipe card
Latkes with Smoked Salmon, Red Malli, Sprouts, and Red Onion (Passed Hors d'oeuvres)
- Prep
- 25m
- Cook
- 20m
- Total
- 45m
- Yield
- About 18 small latkes (passed bites)
Ingredients
- →1 lb russet potatoes, peeled
- →1 small yellow onion
- →1 large egg, lightly beaten
- →2 tbsp matzo meal or panko
- →1 tsp kosher salt, plus more for draining
- →Neutral oil for frying
- →6 oz thinly sliced smoked salmon, cut into ribbons
- →1/4 small red onion, shaved paper-thin
- →Handful alfalfa or broccoli sprouts
- →1/4 cup sour cream or crème fraîche
- →3 tbsp Malli Red Tkemali, plus more for serving
Instructions
- 01
Shred and drain
Grate potatoes and onion on the large holes of a box grater. Toss with 1 tsp salt, rest 10 minutes, then squeeze firmly in a towel until very dry.
- 02
Mix batter
Stir potato mixture with egg and matzo meal until evenly combined.
- 03
Fry
Heat 1/4 inch oil in a skillet over medium-high. Drop tablespoon-sized mounds, flatten slightly, fry 3–4 minutes per side until deep gold. Drain on a rack; season lightly with salt.
- 04
Top
Whisk sour cream with Red Tkemali. Dollop a little on each latke, add a fold of salmon, a few onion slivers, and sprouts. Serve warm with extra Tkemali on the side.
