Latkes make an ideal base for smoked fish of all kinds, and to make the match even better I decided to mix a bit of lemon and horseradish into the cream usually served with latkes. Also, to make the latkes a bit lighter (since the fish is pretty fatty as well, even if they're healthy fats), I used Greek yogurt instead of creme fraiche.
It was perfect, earthy and balanced. I prepared several platters of these for a party and they went out almost as soon as I brought them to the table.
Last year: Fluffy fried bananas with lemon posset and sesame.
Two years ago: Avocado salad with carrot-ginger dressing (vegan).
Three years ago: Tandoori oven-baked chicken (Indian).
Four years ago: Chicken and broccoli stir-fry with oyster sauce, Gougeres (French cheese puffs), Hazelnut and coffee chip cookies and Surimi and asparagus noodle salad.
Ingredients (for a platter):
- a batch of latkes (aprox. 8 small-ish ones)
- 3 tablespoons high fat Greek yogurt
- 1/2 teaspoon horseradish paste from the jar
- 1/2 teaspoon lemon juice
- 50-75 g smoked butterfish
Mix the Greek yogurt with the lemon and horseradish. Refrain from spicing it with anything else, since the fish is salty enough on its own, and there are plenty of flavors in the bite already.
Decorate each latke with about 1/2 teaspoon of the cream and a small slice of smoked butterfish. Keep cool right until serving. It's done, dig in! :)
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