Skin-on potato latkes with quick pickles, herbed soured cream & smoked salmon

Skin-on potato latkes with quick pickles, herbed soured cream & smoked salmon

Lola Milne's recipe is an oily treat traditionally consumed during Hanukkah.

Please note, the ingredients in this recipe are not certified kosher as sold by Waitrose.

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  • Serves4
  • CourseMain meal
  • Prepare50 mins
  • Cook40 mins
  • Total time1 hr 30 mins

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For the pickles

  • 1 cucumber, sliced into thin rounds
  • 1 shallot, sliced into thin rounds
  • 2 tsp salt
  • 2 tbsp white wine vinegar
  • 2 tsp caster sugar
  • 1 tsp caraway seeds, roughly crushed
  • 1 tsp coriander seeds, roughly crushed

For the soured cream sauce

  • 200ml soured cream
  • 1 unwaxed lemon, zested and cut into 4 wedges
  • 20g pack dill, chopped
  • ¼ x 20g pack chives, chopped
  • 3 sprig/s tarragon, leaves chopped

For the latkes

  • 1kg King Edward potatoes, scrubbed, any eyes removed
  • 2 large onions
  • 2 tsp salt
  • 1 British Blacktail Free Range Large Egg
  • 1 tbsp plain flour (or breadcrumbs)
  • 12 tbsp (or 150g) duck fat or ghee
  • 2 x 100g packs smoked salmon, to serve


  1. Start by making the pickles. Put the cucumber and shallot into a sieve and toss with the salt. Leave to stand over the sink for 20 minutes. Squeeze out any excess moisture, then pat dry with kitchen paper. Combine the vinegar, sugar, caraway and coriander in a bowl, then mix in the cucumber and shallot and set aside.

  2. For the soured cream sauce, combine the soured cream, lemon zest, most of the dill, chives and tarragon in a bowl. Season with salt and lots of black pepper. Cover and chill.

  3. Coarsely grate the potatoes and onions into a bowl, then mix in the salt and put about 1⁄2 into a clean tea towel. Twist the tea towel around the vegetables, hold it over the sink and squeeze out as much liquid as you can – you want it as dry as possible. Pop the squeezed- out vegetables into another large bowl, then repeat with the other 1⁄2. Mix the egg and flour into the squeezed potato, then season.

  4. Line a baking tray with kitchen paper and preheat the oven to 150ºC, gas mark 2. Put a large frying pan over a low-medium heat. Spoon in some duck fat or ghee, about 5 tbsp to start with – enough for the bottom of the pan to be well coated. Allow 1 heaped tbsp of mixture per latke. Flatten and cook for about 3-4 minutes, then flip using a fish slice and fork, flatten a little more and cook on the other side for about the same time, until a deep golden colour (you may need to flip again to get an even colour after flattening for the second time). Cook up to 4 at a time, but avoid crowding the pan. Scoop out onto the lined tray and repeat with the remaining mixture, adding 2 tbsp fat to the pan between each batch. Keep warm in the oven.

  5. Serve the latkes with a good dollop of soured cream sauce, some of the pickles, the smoked salmon, a sprinkling of the remaining dill and a lemon wedge on the side.

Cook’s tip

The latkes can be cooled then reheated at 200ºC, gas mark 6 for about 10 minutes, until piping hot, on a paper-lined tray. 


Typical values per serving when made using specific products in recipe


3,474kJ/ 834kcals



Saturated Fat












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