December 14, 2016

Potato Latkes With Smoked-Trout Mousse

Recipe: Melanie Dunkelman


Smoked-Trout Mousse

  • 6 to 8 oz. smoked trout or 1 smoked trout fillet
  • 1⁄4 cup chopped shallots
  • 1⁄2 cup sour cream
  • 1⁄2 cup cream cheese
  • Juice from 1⁄2 lemon
  • 1⁄4 tsp sea salt
  • Pinch black pepper

Potato Latkes

  • 1 lb. red, white or yellow potatoes
  • 2 small eggs, beaten
  • 1 tbsp flour
  • 1⁄2 tsp salt
  • Pinch black pepper
  • 1⁄2 cup vegetable oil
  • 9 oz. smoked salmon
  • 1 cup sour cream
  • Sliced onions, capers and fresh dill, for garnish, as desired


Yield: Makes Approx. 20 Mini Latkes

Make Mousse

  1. Pulse smoked trout and shallots in food processor until mixture is coarse. Add sour cream and cream cheese and pulse until blended. Add lemon juice and pulse again. Season with salt and pepper to taste. Fold in chives. Refrigerate mousse until ready to use.

Prepare Potatoes

  1. Fill large pot with ice water. Peel and coarsely grate potatoes into ice water.
  2. Drain grated potato, squeezing out water.

Make Batter

  1. Transfer grated potato to large bowl and stir in beaten eggs, flour, salt and pepper. Drain excess liquid, if needed.

Fry Latkes

  1. Fill cast-iron skillet with oil to about 1⁄8″ and heat over medium-high.
  2. Working in batches, spoon 1 tablespoon batter into pan for each latke. Reduce heat to medium and fry until both sides are crisp and golden brown, 2 to 3 minutes per side. Add more oil to pan as needed. Transfer fried latkes to paper towel-lined plate to drain.

Assemble Platter

  1. Arrange latkes and smoked salmon on serving platter with prepared smoked-trout mousse, sour cream and garnishes.

Virginia Macdonald


House & Home December 2015


Stacey Smithers, Ashley Denton (food), Morgan Michener (Prop)

Tags: holiday Latkes