Latke Double Down
- 2 medium russet potatoes (about 1 pound)
- 1/2 yellow onion, peeled and grated on large holes of a grater
- 1 tablespoon everything bagel seasoning (recipe follows)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 large egg, lightly beaten
- 1 tablespoon all-purpose flour
- 1/2 - 1 cup canola oil
- 1 cup sour cream
- 4 ounces smoked salmon
- 1/2 cup sliced scallion, green part only
- 6 slices tomatoes
- Everything Bagel Seasoning
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seed
- 1 tablespoon dried minced onion
- 1 tablespoon instant minced garlic
- 1 tablespoon flaky sea salt
- Fill a large bowl with cold water. Working one at a time, peel potatoes and grate on the large holes of a box grater. Place grated potatoes into the bowl with cold water.
- Once the potatoes have been added to the water and soaked for 1-2 minutes, drain and place in a large clean kitchen towel with the grated onion and squeeze to remove as much liquid as possible. Place potatoes and onion in a large bowl and combine with Everything Bagel Seasoning, salt, pepper, egg and flour.
- Heat 1/4 cup oil in a large nonstick skillet. Spoon potatoes into skillet, making them into about 3-inch wide and 1/2-inch tall cakes. Cook until crisp and golden, about 4-5 minutes per side. Transfer to a towel-lined place. Repeat with remaining ingredients, adding more as needed to crisp the latkes.
- To assemble the "Double Down" cakes, spread sour cream on one side of a latke and top with smoked salmon, onions and a slice of tomato. Spread more sour cream on another latke and top the sandwich. Repeat with remaining ingredients.
- To Make the Everything Bagel Seasoning:
- In a small bowl, mix ingredients to combine well. Store in an airtight container.
russet potatoes, yellow onion, bagel seasoning, kosher salt, ground black pepper, egg, flour, canola oil, sour cream, salmon, scallion, tomatoes, bagel, sesame seeds, poppy seed, onion, garlic, salt
Taken from www.food.com/recipe/latke-double-down-534024 (may not work)