Ingredients
- 2 medium russet potatoes
- 1 medium yellow onion
- 4 large dill pickles
- ¾ cup breadcrumbs
- 2 eggs whisked
- 1 avocado thinly sliced
- Kosher salt to taste
- ½ teaspoon cayenne
- 2 teaspoon black pepper freshly ground
- Sour cream for topping
- Tomato powder optional
- Sprouts optional
- Kashmiri chili to taste
- 1-2 slices smoked salmon
- 1 tablespoon salmon roe
- Neutral oil for frying
Method
Make the Latke Mixture
- Set a cheesecloth over a medium bowl. Grate potatoes and onions directly over the cloth.
- Wrap tightly and squeeze out as much liquid as possible. Discard liquid and transfer solids to a clean bowl.
- Slice pickles into ~5mm matchsticks.
- Add pickles, breadcrumbs, eggs, salt, cayenne, tomato powder (if using), and black pepper. Mix well.
Fry the Latkes
- Heat 1 inch of neutral oil in a shallow pan over medium heat until it reaches 350–375°F.
- Scoop a handful of latke mix, squeeze gently to remove excess moisture, and shape loosely into a patty.
- Fry 2–3 at a time until golden on one side (about 4–5 minutes), then flip and repeat.
- Transfer to a paper towel-lined plate and season immediately with flaky salt. Repeat with remaining mix.
Assemble the Toast
- Top warm latkes with a dollop of sour cream, followed by smoked salmon, sliced avocado, and salmon roe.
- Add sprouts and finish with flaky salt and a sprinkle of Kashmiri chili.