Ingredients
-
-
2
-
1
-
1 1/4
-
1/4
-
2
-
1
-
1
-
-
-
6
-
2
-
1/4
-
2
-
1
Directions
Potato Latkes With Watercress, Avocado and Smoked Salmon, From Epicurious , From Epicurious
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Steps
|
1
Done
|
For Latkes: |
|
2
Done
|
Line Colander With Kitchen Towel. Stir 1 1/2 Cups Onions, Egg, Salt, and Pepper in Large Bowl. Place Remaining 1/2 Cup Onions in Processor; Add Potatoes. Blend Until Potatoes Are Very Finely Chopped and Some of Mixture Is Pureed; Transfer to Prepared Colander. Wrap Towel Around Potatoes, Squeezing Out as Much Liquid as Possible. Scrape Into Bowl With Egg Mixture. Stir in All Purpose Flour and Baking Powder. |
|
3
Done
|
Heat 4 Tablespoons Vegetable Oil in Heavy Large Skillet Over Medium-High Heat. Drop Potato Mixture by Scant 1/4 Cupfuls Into Skillet; Flatten Each Latke to 2 1/2-Inch Round With Metal Spatula. Reduce Heat to Medium. Cook Until Golden, About 4 Minutes Per Side. Transfer to Large Rimmed Baking Sheet. Repeat, Adding More Oil to Skillet as Needed. Do Ahead: Latkes Can Be Made 2 Hours Ahead. Let Stand at Room Temperature. |
|
4
Done
|
Preheat Oven to 425f Bake Latkes Until Crisp and Deep Brown, About 6 Minutes Per Side. |
|
5
Done
|
For Salad: |
|
6
Done
|
Whisk Oil, Vinegar, and Dry Mustard in Small Bowl to Blend. Season With Salt and Pepper. Combine Watercress, Avocado, and Salmon in Large Bowl. Toss With Enough Dressing to Coat. |
|
7
Done
|
Arrange 2 Latkes on Each Plate. Mound Salad Alongside. |
