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These Latkes Hors D’oeuvres are a creative, elevated take on the classic Chanukah dish, perfect for any festive gathering. Crispy golden latkes made from Yukon Gold potatoes are topped with two distinctive, flavor-packed sauces: a creamy horseradish sauce topped with smoked salmon and a zesty wasabi cream with fresh tuna garnished with sesame seeds. These bite-sized, savory treats combine the warmth of traditional latkes with bold, modern flavors.
Yield: 10-12 latkes
6 Yukon Gold potatoes, peeled
2 teaspoons Haddar Kosher Salt
1 teaspoon freshly ground black pepper
oil, for frying
1 heaping teaspoon prepared white horseradish
1/2 cup sour cream
smoked salmon, to garnish
1 tablespoon prepared wasabi sauce
1/2 cup sour cream
1/2 teaspoon freshly grated lemon zest
tuna steak and Gefen Sesame Seeds, to garnish
Grate the potatoes into a bowl and add the salt and pepper. Stir to mix. Meanwhile, heat about one inch of oil in a frying pan.
Scoop out heaping tablespoons of the potato mixture. Press out as much of the liquid as you can, then lower the potato mixture into the frying pan and flatten slightly with the back of the spoon. Flip each over when the first side has turned a golden color and fry on the second side until it is golden as well.
Remove latkes and place on paper towels to drain.
Mix the ingredients together until creamy.
To garnish, form small pieces of smoked salmon into mini rosettes and place on top.
Mix all of the ingredients together until smooth.
To garnish with raw tuna, cut a tuna steak into a square “log” and roll the tuna in a mixture of black and white sesame seeds. Slice the log into thin strips and garnish the latkes.
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