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Ryan Nordheimer's giant everything bagel latke

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Prep15 minutes
Cook Time15 minutes
Yield6 people

Ingredients

For the latke:

  • 1 yellow onion, peeled
  • 2 lbs russet potatoes, peeled
  • 3 tbsp all-purpose flour
  • 1/4 cups everything bagel seasoning
  • 1 tsp kosher salt
  • Ground black pepper
  • 6 tbsp olive oil, separated

For the scallion sour cream:

  • 1 cup full-fat sour cream
  • 3 scallions, sliced
  • 1/4 tsp kosher salt

For assembly:

  • 16 ounces smoked salmon
  • Thinly sliced red onion, to taste
  • Dill fronds, to taste
  • Capers, to taste
  • Everything bagel seasoning, to taste

Instructions

  • Shred the onion and potatoes in a food processor fitted with a medium-shredding blade or on the large holes of a box grater.
  • Tip the potato mixture onto a clean kitchen towel. Squeeze out as much liquid as you can and discard the liquid.
  • Tip potato mixture into a large bowl and mix in flour, everything bagel seasoning, salt and pepper.
  • Heat a medium non-stick saucepan over medium heat. Add 4 tbsp olive oil followed by the latke batter. Press into an even layer and cook for 5-7 minutes, or until the edges look deeply golden.
  • In a small bowl, mix together the scallion sour cream ingredients and set aside.
  • Carefully tip out excess oil from the latke into a small bowl, using the spatula to support the latke so it doesn’t slip out. Flip latke out onto a cutting board.
  • Slide latke back into the pan. Add 2 tbsp olive oil around the edge of the pan. Cook for another 5-7 minutes. Flip latke onto a serving tray.
  • Finish by spreading on the scallion sour cream and topping with the smoked salmon, red onion, dill, capers, and a sprinkle of everything bagel seasoning.