Ingredients
- Avocado and Dill Crema:
- 1 ea. Avocados From Mexico
- 1/3 c. plain Greek yogurt
- 1-1/2 T. lemon juice
- 1-2 T. water (to thin out crema if too thick)
- 1 T. dill, stems removed
- Salt and pepper to taste
- Latkes:
- 6 oz. smoked salmon
- 3 ea. baking potatoes, peeled and grated
- 2 ea. eggs
- 2 ea. green onions, thinly sliced
- 1/4 c. vegetable oil
- 1 t. salt
- Salt and pepper to taste
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Instructions
- 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!
