Potato latke with a twist

Cured Trout Potato Latke With Seeded Mustard & Herb Yoghurt

Ingredients

• 2 large Desiree potatoes, grated
• 1 small sliced onion
• 1 egg
• ½ tsp flake salt
• Fresh ground black pepper
• 1/3 cup plain flour
• 2 tbsp olive oil
• 1 cup natural yoghurt
• 2 tbsp seeded mustard
• 2 tbsp dill, chopped
• Zest 1 lemon
• 100g sliced, cured or cold smoked ocean trout or salmon
• 1 lemon, cut into wedges to serve
• 1 tbsp za’atar
• 1/3 cup picked dill
• 2 tbsp tiny capers to serve

Method

For the Latke, combine the grated potato, onion, egg, seasonings and flour.

Preheat a large, non-stick frying pan over medium/high heat.

Add the oil, then the Latke mix and flatten out into a thin pancake.

Cook for 3-4 minutes on each side until golden, then slide onto a chopping board and cut into eight wedges.

In a small bowl, combine the yoghurt, mustard, dill, lemon zest and season lightly.

Top the Latke wedges with some cured or smoked fish, the mustard yoghurt and serve scattered with dill, za’atar, capers and lemon wedges to serve.

Recipe created by Chef Tom Walton (@cheftomwalton) using ingredients from Bondi Rd Fruitologist. 151-155 Bondi Rd, Bondi, (02) 9387 2575.