In a blender, add the avocado and dill crema ingredients except the water. Cover and pulse on high until smooth and creamy, approximately 30-45 seconds. Halfway through, stop the blender and scrape down the sides with a spatula to fully combine mixture. Set aside. Add water if crema is too thick. It should be the consistency of sour cream.
Grate potatoes and place them in a strainer. Add 1 teaspoon salt, mix and let stand for 15 minutes over a bowl or kitchen sink. Allow the potato liquid to drain. Squeeze out as much remaining liquid as possible with hands.
Once drained, place grated potatoes in a large bowl, add eggs, salt and pepper to taste, and green onion. Mix until combined.
Heat large, non-stick skillet with oil on medium heat. Take 1 tablespoon of potato mixture and place in oil and then using the back of your spoon, press down on potato mixture to form a patty. Cook for approximately 3-5 minutes per side until crisp and golden brown. To keep the potato mixture from getting liquidy in bowl, continue to stir it while making latkes.
Once cooked, place latkes on a paper towel-lined tray or dinner plate to drain. Repeat for the entire batch.
Assemble each latke with a slice of smoked salmon and a spoonful of the avocado and dill cream.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Latkes with Avocado and Dill Crema and Smoked Salmon
Amount Per Serving 4
Calories 410 Calories from Fat 0
% Daily Value*
Total Fat 25g 33%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 105mg 35%
Sodium 1000mg 43%
Total Carbohydrates 31g 11%
Dietary Fiber 7g 26%
Total Sugars 3g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 8mg 8%
Calcium 64mg 4%
Iron 2mg 10%
Potassium 1020mg 20%
* Percent Daily Values are based on a 2000 calorie diet.