Leek Latkes, Smoked Salmon And Lemon-Yogurt Cream

• Makes 20 latkes and 1 cup cream.
• For the cream:
• 1 cup labane (or Greek yogurt)
• Juice and zest of 1 lemon
• 1 TB olive oil
• 2 tsps whole mustard seeds
• 2 tsps poppy seeds
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• For the latkes:
• 4 large or 6 medium leeks, white and light green parts only, trimmed and diced into 1/4-inch pieces
• 1 large potato, peeled and finely grated
• 1 large onion, finely chopped
• 8 chives, thinly sliced
• 2 eggs, lightly beaten
• 1 tsp baking powder
• 1 TB cornstarch
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• Vegetable oil for frying
• 1/2 lb smoked salmon or lox, chopped

1. Make the Cream:
2. In a medium bowl whisk together the labane, lemon juice, lemon zest, olive oil, mustard seeds, poppy seeds and 1/2 tsp each of salt and pepper. Cover and refrigerate until ready to use.
3. Make the Latkes:
4. 1. Put leeks in large bowl, cover with cold water and rinse thoroughly.
5. 2. Bring a pot of salted water to a boil and blanch the leeks for 3 minutes. Drain, removing as much water as possible.
6. 3. In a mixing bowl combine the cooked leeks, potatoes, onions, chives, eggs, baking powder, cornstarch, salt and pepper.
7. 4. In a heavy skillet heat a few TBs of vegetable oil over medium heat. Form patties using 1/3-cup batter and fry a few at a time until golden brown, 2-3 minutes per side. Drain on paper towels.
8. 5. To serve: Top latkes with smoked salmon and a dollop of the Lemon-Yogurt Cream

latkes, cream, labane, lemon, olive oil, tsps, salt, ground black pepper, latkes, leeks, potato, onion, chives, eggs, baking powder, tb, salt, ground black pepper, vegetable oil, salmon

Taken from www.epicurious.com/recipes/member/views/leek-latkes-smoked-salmon-and-lemon-yogurt-cream-52526581 (may not work)