Potato Latkes With Watercress, Avocado and Smoked Salmon
- 2 cups finely chopped onions, divided
- 1 large egg
- 1 14 teaspoons coarse kosher salt
- 14 teaspoon fresh ground black pepper
- 2 lbs russet potatoes, peeled, cut into 1-inch pieces
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- vegetable oil (for frying)
- 6 tablespoons olive oil
- 2 tablespoons sherry wine vinegar
- 14 teaspoon dry mustard
- 2 large bunch watercress, thick stems trimmed (about 8 cups)
- 1 large avocado, pitted, peeled, diced
- 4 ounces thinly sliced smoked salmon, cut into strips
- For latkes:.
- Line colander with kitchen towel.
- Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl.
- Place remaining 1/2 cup onions in processor; add potatoes.
- Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander.
- Wrap towel around potatoes, squeezing out as much liquid as possible.
- Scrape into bowl with egg mixture.
- Stir in all purpose flour and baking powder.
- Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat.
- Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula.
- Reduce heat to medium.
- Cook until golden, about 4 minutes per side.
- Transfer to large rimmed baking sheet.
- Repeat, adding more oil to skillet as needed.
- DO AHEAD: Latkes can be made 2 hours ahead.
- Let stand at room temperature.
- Preheat oven to 425F Bake latkes until crisp and deep brown, about 6 minutes per side.
- For salad:.
- Whisk oil, vinegar, and dry mustard in small bowl to blend.
- Season with salt and pepper.
- Combine watercress, avocado, and salmon in large bowl.
- Toss with enough dressing to coat.
- Arrange 2 latkes on each plate.
- Mound salad alongside.
onions, egg, coarse kosher salt, ground black pepper, potatoes, flour, baking powder, vegetable oil, olive oil, sherry wine vinegar, mustard, avocado, salmon
Taken from www.food.com/recipe/potato-latkes-with-watercress-avocado-and-smoked-salmon-476474 (may not work)