Servings: 8-10

Active Time: 60 min

Total Time: 60 min

Ingredients

• 2 cups apple juice
• 1 cup sour cream
• 1 pound russet potatoes
• 1 large egg
• ½ tsp fine sea salt
• ⅛ tsp freshly ground pepper
• 8 oz smoked salmon or trout fillets
• neutral oil for frying
• 2 Tbsp chopped chives (optional)

Instructions

In a saucepan on medium heat, simmer the apple juice until reduced to ¼ cup; transfer glaze to a heat-proof bowl and cool to room temperature.

Scrub the potatoes well and coarsely grate them with the skin on. Wrap the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze over a measuring cup to catch the liquid (you will use the starch in it). Squeeze hard to extract as much water as possible; you should get ⅓ cup or more. Let the starchy water settle while you prepare the smoked fish and garnishes.

Remove and discard the skin, bones, and any dark flesh from the smoked fish filets. Flake into pieces about ¾ - 1”, and put in a small mixing bowl. Drizzle over all but 2 tablespoons of the apple glaze and gently stir to coat. Put the glazed fish and the remaining glaze in separate serving bowls. Put the sour cream in a third serving bowl.

When the potato starch has settled to the bottom of the measuring cup, carefully pour off the dark liquid until only the white starch remains. Add the egg to the starch in the measuring cup and whisk vigorously with a fork. In a large mixing bowl, combine the potatoes, egg-starch mixture, salt and pepper and stir with the fork until very well combined. Transfer the mix to a fine-mesh colander, setting the colander over the used mixing bowl to prevent the mixture from getting watery with time. 

Prepare a baking sheet lined with paper towels next to the stove. Pour ¼ inch of oil into a wide skillet and preheat it to 350°F (use a meat thermometer to check). Scoop out one tablespoon of potatoes per latke and gently press each into a small round just under a half-inch thick. Fry latkes in batches without crowding them, aiming to keep the oil temperature around 350°F. Flip latkes with a slotted spatula and fork after 3-4 minutes per side. When crisp and nicely browned on both sides, transfer latkes to the paper towels and season lightly with salt while hot.

Serve latkes warm or at room temperature, with sour cream, smoked fish, and apple glaze on the side for guests to build their own bites. Garnish with chives if desired.

Serve with a bottle of chilled Chardonnay from our Chalk Hill Duo Gift Box.