Potato Latke with Blue Cheese and Smoked Salmon with Black Current Preserve


  • 2 Large White Potatoes
  • ½ cup Leeks, julienned
  • 3 tbsp Grape Seed Oil
  • 150 g Smoked Salmon
  • ¼ cup Blue Cheese, crumbled
  • 4 tbsp Black Current Preserve


  1. Grate potatoes and place in a colander over a bowl
  2. Add leeks, oil and salt and pepper to taste
  3. Heat a non stick skillet with 2 tbsp of oil at medium high
  4. With a tablespoon scoop potato and leek mixture and place into skillet and pat down to make a patty about ½ thick
  5. Flip patty once the edges turn brown
  6. When done place on paper towels to drain excess oil
  7. These can be made the day before
  8. Reheat in oven with latkes in a non-stick cookie sheet
  9. Heat until cheese is melted
  10. Once heated place on plate and add salmon
  11. Spoon half a tsp. of Black Current Preserve onto the salmon and serve

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