Smoked Salmon Breakfast Latke

These airy latkes provide a perfect foil to the rich Aoraki Cold Smoked Salmon. Try to find white asparagus if possible, its tender texture and subtle taste tie in nicely to the soy egg yolks.

SERVES 4

Method.

Place grated potato in a cloth and squeeze most of the water out
In a large bowl, beat together the 2 egg yolks, chives and potato flour. Fold in the grated potato and season
In another bowl, whip the egg whites to a firm peak and fold in the potato mix
Shallow fry tablespoons of the potato mix in hot oil until cooked through. Set aside on a plate with paper towels to drain excess oil.
Peel and steam the asparagus spears until soft
Arrange salmon and asparagus on latkes. Top with the soy egg yolk.

Product used in this recipe.

Cold Smoked Slices 100g

Cold Smoked

Cold Smoked Slices 200g

Cold Smoked

Shopping list.

50-100 grams of Aoraki Hot or Cold Smoked Salmon per person

8 asparagus spears (try white asparagus if possible)

4 small egg yolks marinated in soy sauce for four hours

Oil for shallow frying

For the Latkes:

4 medium sized potatoes peeled & finely grated

2 eggs separated in whites & yolks

1 tbsp finely chopped chives

1 tbsp potato flour

salt & pepper to taste

OUR RECIPES