Smoked Salmon Latkes Preparation
- Beat eggs, add soy sauce & water, and add flour slowly as you mix the batter.
- Once well mixed, strain through fine mesh sieve, then add ginger and set aside.
- Prepare filling ingredients, combine, and set aside.
- Mix sauce ingredient well, set aside.
- Heat oil in nonstick pan, over medium heat.
- Combine batter & filling when ready to fry.
- Scoop batter mix into pan with an ice cream scoop or ladle.
- Fry until golden brown, about 4 minutes per side.
- Serve with sauce.
Ingredients
Batter
- 2 Eggs
- 1/2 cup Water
- 1 1/2 tbsp Soy sauce
- 1 cup Flour
- 1/2 cup Pickled ginger, chopped
- Salt & pepper to taste
Sauce
- 1-1/2 tbsp Mayonnaise
- 1-1/2 tbsp Dijon mustard
- 5 1/2 tbsp Ketchup
- 1 tbsp Soy sauce
- 1 tsp Lemon juice
- Salt & pepper to taste
- Togarashi (Japanese chili)
- 1/2 tsp Canola oil
Filling
- 1 cup Taiwanese cabbage, julienned
- 1 3/4 cup Nanuk smoked salmon, chopped
- 1/3 cup Green onion, chopped
Recipe by Takashi Ito, c.c.c.
Executive Chef
AURA Waterfront Restaurant & Patio