Mini Latkes with Strawberry Zhoug Yogurt & Salmon Tartare

Yield: 20 mini latkes (serves 4 as a first course or fancy snack)
Crispy, creamy, smoky, spicy, herby, tart, sweet—aka a bite that does the most (in the best way).

Ingredients:

For the Latke Base:

• 1 lb russet potatoes (about 2 medium), scrubbed and quartered

• 4 oz yellow onion (about 1 small), peeled and quartered

• 2 large eggs

• 1/2 cup all-purpose flour

• 1/3 tbsp fine sea salt (or a big pinch)

• 1/2 tsp baking powder

• 1/4 tsp freshly cracked black pepper

• Neutral oil (like canola), for shallow frying

Method:

1. Grate & Squeeze: Using a box grater or food processor, grate potatoes and onions. Wrap in a clean dish towel or cheesecloth and wring out every last drop of liquid like your crunch depends on it—because it does. Let the potato liquid settle for 5–10 minutes, then pour off the water and keep the starch paste at the bottom. Magic move.

2. Mix the Batter: In a large bowl, mix grated potato and onion with the reserved starch, eggs, flour, salt, baking powder, and pepper. The mixture should hold together but not be soupy.

3. Fry Time: Heat a good slick of neutral oil in a nonstick or cast iron pan over medium-high heat. Drop heaping tablespoons of the batter in, gently flatten, and fry until both sides are deeply golden and crisp—about 2–3 minutes per side. Drain on a paper towel or wire rack. Salt immediately.

4. If You’re Making Ahead: Reheat at 400°F for 5–7 minutes before serving. They’ll crisp right back up.

Tart Strawberry Zhoug Yogurt

Ingredients:

Zhoug Base (makes ~3/4 cup):

• 1/2 cup + 1 tbsp strawberry purée (about 133g)

• 2 tsp dry sherry

• 2 tsp honey

Zhoug Spice Mix:

• 2 tbsp Hawaii spice blend (recipe below)

• 2 tsp chili flakes

• 1/2 tsp garlic, microplaned

• lemon juice

• 1/3 tsp salt

To Finish:

• 1 3/4 cups full-fat Greek yogurt or labneh 

Method:

1. Combine strawberry purée, sherry, and honey in a small saucepan. Simmer over low heat until reduced by half and thickened—it should coat a spoon.

2. Remove from heat, stir in all the spice mix ingredients. Let cool.

3. Blend with Greek yogurt until smooth and glorious. Refrigerate until needed.

Hawaii Spice Blend

 Yields ~100g

• 2 tbsp black peppercorns

• 2 tbsp cumin seeds

• 2 tbsp coriander seeds

• 1 tbsp cardamom pods

• 1 tsp whole cloves

• 1 tbsp ground turmeric

Toast everything except turmeric in a dry pan until fragrant. Cool slightly, grind into a powder, stir in turmeric. Store in a jar. 

Salmon Tartare

Ingredients:

• 250g (about 1/2 lb) sushi-grade salmon, skin removed and finely diced

• 2 tbsp extra virgin olive oil

• 1 tbsp Dijon mustard

• 1 tbsp red onion, finely diced

• 1 1/2 tbsp capers, rinsed and chopped

• 1/2 small jalapeño, finely minced (no seeds unless you’re bold)

• 1 1/2 tsp lemon zest

• 1 tsp lemon juice

• 2 tbsp fresh chives, finely chopped

• Salt to taste (start with 1/2 tsp)

Method:

1. In a bowl, gently toss diced salmon with olive oil, mustard, and lemon juice.

2. Fold in onion, jalapeño, capers, zest, and chives. Chill until ready to use.

3. Taste and season with salt just before assembling.

Assembly

• Place a warm latke on a serving platter (or straight into your palm).

• Dollop about 2 teaspoons of the strawberry zhoug yogurt on top.

• Add a spoonful (1 teaspoon-ish) of the salmon tartare.

• Garnish with a sprig of dill and a pinch of finishing salt.

Serve immediately. Eat while still warm. Then eat another one.