Latke Poutine: How Canada Does Hanukkah
The word poutine translates to happy in every language—at least every language I know. It's the embodiment of comfort food, and the fantastic creative vehicle to build on this holiday season.
Topped with smoked salmon and sour cream gravy, this Latke Poutine is a twist on 2 classic dishes, and the perfect indulgence for your holiday celebrations.
Latke Poutine with Smoked Salmon & Sour Cream Gravy
Serves 4 - 6
For the latkes:
- 2 lbs russet potatoes, peeled
- 1 small white onion
- 2 eggs, beaten
- 1/2 cup potato starch
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- Sunflower (or vegetable) oil, for frying
For the gravy:
- 3 tablespoons butter
- 4 tablespoons all purpose flour
- 1 shallot, grated
- 1 clove of garlic, grated
- 1/4 teaspoon cayenne
- 1 1/2 cups vegetable stock
- 8 ounces sour cream
- Salt & pepper
- 7 ounces smoked salmon
- 1/2 cup sour cream
- 3/4 cup cheese curds
- 1 tablespoon fresh dill
Using a box grater (or grating blade of a food processor), grate the potatoes and onions into a large bowl. Season with 1 1/2 teaspoons kosher salt, and toss together. Working in batches, wrap potato mixture in a kitchen towel and ring out excess liquid. The goal is to get the potato mixture as dry as possible. Transfer to a bowl, add the eggs, potato starch, and baking powder. Mix well.
Heat 1 inch of oil in a large frying pan over medium heat. Working in batches, drop in 1 tablespoon portions of the potato mixture. Fry each side until golden brown (3 - 4 minutes per side). Transfer to a plate lined with kitchen paper to blot excess grease.
While the latkes are frying away, prepare the gravy. Heat a saucepan over medium heat and melt 3 tablespoons of butter. When melted, whisk in the flour and cook for 1 minute, until the mixture is bubbling and frothy. Whisk in the grated garlic and shallot and cook 1 minute longer. Pour in the stock, and whisk until simmering and thickened (about 3 minutes). Add the sour cream and cayenne, and bring to a simmer. When simmering, remove from heat and season with salt and pepper.
Portion out the cooked latkes in 2 serving dishes. Top each with a ladle of gravy, 1/2 the cheese curds and smoked salmon, a few dollops of extra sour cream, and sprinkle over the dill leaves. Serve immediately.