Cooking Instructions
1.
Put the
potatoes (4)
into a clean tea towel, squeeze to remove any liquid, then place into a bowl. Add the
onion (1)
,
flour (2 tbsp)
and
eggs (2)
and some salt and pepper. Mix to combine, then set aside.
2.
To make the quick pickles, mix the
cucumber (1/3)
,
radishes (8)
,
white wine vinegar (3 tbsp)
and
caster sugar (2 tbsp)
in a bowl and set aside.
3.
Place a large frying pan over a medium heat and add 1 tbsp vegetable oil. Spoon in the latkes mixture (around 2 tbsp for each) and cook in batches for 2 minutes on each side, until crispy and golden. Drain any excess oil on kitchen paper.
4.
Top each latke with the
horseradish cream (1 pot)
,
smoked salmon (2 packs)
and pickles. Garnish with
dill (1 handful)
and black pepper and serve each portion with a wedge of
lemon (1)
.