Brighten up the traditional latke with this herby, colorful, gluten-free version. The combo of herbs lends vibrant flavor and contrast to the yummy goodness that is salted, fried potato pancakes
Freshly ground pepper
1tablespoon minced chives
1tablespoonminced fresh dillplus extra sprigs for garnish
1tablespoonminced fresh cilantro
1tablespoonminced fresh parsley
Smoked salmonfor garnish
1/2cupsour creamfor garnish
Strain the grated potato and onion in a colander over the sink, then squeeze out as much liquid as possible.
In a large bowl, mix together the egg, 1 teaspoon salt, pepper to taste, and herbs.
Working in batches, heat 2 tablespoons oil in a nonstick skillet over medium-high heat. When the oil is hot but not smoking, gently drop 2-tablespoon mounds of potato mixture into the skillet, pressing gently to flatten. Fry the latkes until crispy, about 3 minutes per side. Drain on paper towels and keep warm in the oven. Garnish with smoked salmon, sour cream, and a sprig of dill. Serve.