Thursday, 19 December 2013 - , , , , 0 comments

RECIPE : Potato Latkes with Smoked Salmon & Beetroot Creme Fraiche


Here is a gorgeous idea for the Festive season-it makes a wonderful starter or light lunch. The textures, flavours and colours are an absolute joy to behold!
I've laced my potato and onion latkes with crushed pink peppercorns and dill to bring a perfumed, peppery kick to this recipe. Smoked salmon adds another dimension with its soft and distinctive flavours. To top it all off, the beetroot creme fraiche brings an unexpected shot of colour and its sweetness balances the flavours perfectly.

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This recipe serves 4. It works out to 4pp/approx.200kcal per portion.

YOU WILL NEED: (serves 4)

200g potato (peeled)
2 small/medium white onions
2 eggs
pinch of white pepper


2 teaspoons pink peppercorns
(I use these pickled ones as they are softer)

fresh dill

140g smoked salmon

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For the topping:


120g WeightWatchers creme fraiche
100g cooked beetroot
lemon zest
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Grate the potato and onion coarsely. Pop into a sieve to drain any excess liquid.
Add the beaten eggs and white pepper.


Using the back of a teaspoon, gently crush the pink peppercorns. This releases the flavours but also breaks them up into smaller pieces as they are quite pungent. Add them to the potato mixture with a few sprigs of fresh dill.


Spray some baking parchment with low fat cooking spray. Make 8 flat circles of the potato latke mixture.
(Each one should be about the size of the creme fraiche lid).


Bake at 200C/400F/Gas6 for around 35-40 minutes until golden and crisp on the outside and thoroughly cooked on the inside.


While the latkes are cooking, make the creamy topping. Chop the beetroot roughly. Add the creme fraiche. Using a hand blender or food processor, blitz until really smooth and creamy.


It's hard to believe something this vibrant is made from natural ingredients!


When you are ready to serve your dish, pop 2 latkes on each serving plate. Layer up the smoked salmon to give it some height.


Finally, add a generous serving of beetroot creme fraiche. Finish with another sprig of dill and a light sprinkling of lemon zest.
You will have happy people at your table.

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TIPS

You can make the potato latkes in advance and freeze them. Simply defrost and reheat when ready to serve.

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You could make tiny versions of this dish.

It would make around 32 to serve as wonderful canap├ęs.
You could have two for 1pp.

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