Ingredients
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3 lbs russet potatoes, peeled
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1 small yellow onion
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1 (8 oz) pkg reduced-fat cream cheese, softened
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2 tbsp heavy cream
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1 (4 oz) pkg smoked salmon, divided
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1/2 small red onion, minced
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1 tbsp capers, drained and chopped
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3 tbsp chopped dill
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1/2 small lemon
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2 large eggs, lightly beaten
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Vegetable oil, for frying
Steps
1
Preheat oven to 225°F. Using the large holes of a box grater, grate the potatoes and yellow onion. Transfer to a large bowl. Cover with cold water and let sit 5 min.
2
Meanwhile, to a food processor, add the cream cheese, cream, and half of the smoked salmon. Season with salt and pepper. Purée to a whipped consistency, 1–2 min. Spread cream cheese mixture on a medium plate. Roughly chop remaining smoked salmon. Scatter the smoked salmon, red onion, capers, and dill on cream cheese mixture. Zest and juice the lemon over cream cheese. Refrigerate until ready to serve.
3
Using your hands, squeeze potato mixture over bowl with water and transfer to a clean kitchen towel. Squeeze potato mixture in towel over bowl to remove any excess liquid. Carefully drain water from bowl, leaving any white potato starch in the bottom of bowl. Add potato mixture and eggs to bowl. Season with salt and pepper. Stir to combine.
4
In a 12-inch deep skillet on medium, heat ¼ cup oil until shimmering. Drop ¼-cup mounds of potato mixture into skillet and flatten slightly. Cook 3–4 min. per side, until golden brown. Transfer latkes to a wire rack set inside a baking sheet and place in oven to keep warm. Repeat with remaining potato mixture, adding more oil to the pan as needed. Arrange latkes on platter and serve with smoked salmon dip.
