Latkes With Salmon And Dill Rémoulade

• peanut or olive oil for frying
• 1/2 cup grated salmon fillet, skinless (@1/2 lb.)
• 1 cup grated russet or Yukon gold potatoes, skins optional
• 1/2 cup grated yellow onion
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1 teaspoon sweet paprika
• 2 tablespoons fresh lemon zest
• 4 tablespoons chopped fresh dill
• 2 tablespoons chopped flat leaf parsley
• 2 teaspoons cider vinegar
• 1 egg, beaten
• 2 ounces flour
• 4 ounces high grade mayonnaise
• 4 ounces sour cream (or fage)
• 1 tablespoon capote capers
• 1 teaspoon Hungarian sweet paprika
• 2 teaspoons Dijon mustard
• sprigs of fresh dill for garnish
• sprinkle of paprika for garnish

1. Take a fresh salmon fillet and pop it in the freezer for a few hours so it will be easier to grate. When it is sufficiently hardened, insulate your hand with paper towels and grate the salmon using the large holes of a box grater. Add two tbl. of fresh dill and 1 tbl. of parsley to the salmon.
2. Next grate the potatoes with skin on or off. This usually takes 2 medium potatoes to yield one cup. Add the lemon zest, pepper, salt, paprika, and 1 tsp. of the vinegar to this. Let sit.
3. Grate the yellow onion. Combine all the grated ingredients together. In a colander, in cheesecloth, or just using your hands, squeeze as much excess out of the liquid as you can.
4. Add the beaten egg and flour to this squeezed-out mix. Form about 10 latkes. Divide these into two batches for ease of cooking.
5. For the remoulade blend the sour cream, mayo, 2 tbl. of dill, 1 tbl. parsley, 1 tsp. of vinegar, dash of salt, paprika, mustard, and capers. Keep chilled until serving time.
6. Just before serving time heat a heavy gauge pan with a generous coating of peanut or olive oil. When sizzling, gently place half of the latkes in the pan. Cook until golden brown on one side. Press down gently. Flip each one, press down gently again, and cook until golden brown and evenly cooked in the middle. Make sure they have cooked through, then drain on paper towels. Repeat with the remaining second batch.
7. Plate the warm latkes. Pour the remoulade sauce over them; sprinkle with paprika. Serve with garnishes of fresh dill.

peanut, salmon fillet, gold potatoes, onion, kosher salt, ground white pepper, sweet paprika, lemon zest, fresh dill, flat leaf parsley, cider vinegar, egg, flour, mayonnaise, sour cream, capote capers, sweet paprika, mustard, dill, paprika

Taken from food52.com/recipes/7972-latkes-with-salmon-and-dill-remoulade (may not work)