LATKES WITH SMOKED MACKEREL, APPLE AND PARSLEY

The apple and capers are

an excellent foil for the fried potato and the oily

smoked mackerel.

Serves 2

Prep time: 20 minutes Cooking time: 25 minutes

INGREDIENTS

250g starchy potatoes, peeled and coarsely grated 1 medium onion, grated

2 eggs

2 tsp plain flour or

matzo meal Light olive oil, for frying 100g smoked mackerel fillets, skin removed,

torn into pieces

1 tbsp crème fraîche

1 tbsp mayonnaise

1 tsp Dijon mustard Zest and juice of ½ lemon

4 flat-leaf parsley sprigs, leaves only, finely chopped 1 tsp capers, rinsed and drained, plus extra for

serving

½ Granny Smith apple, cored and julienned, plus extra for

serving

METHOD

hPreheat the oven to 180C/160C fan/gas

mark 4.

hPlace the potato and

onion in a piece of cheesecloth and tie the

ends together. Place in a sieve and let the potato and onion drain for

20 minutes.

hMeanwhile, bring enough water to cover an egg to a boil in a small pot. Add one of the eggs

and cook until hardboiled. Cool under cold running water, then

peel. Press the egg through a sieve using

the back of a spoon.

hSqueeze out any excess liquid from the potatoes and onion, and transfer

them to a large bowl. Beat the remaining egg in a small bowl. Add it

to the potato-onion mixture along with the

flour. Season with salt and pepper. Shape the mixture into little round

cakes, 5cm in diameter.

hHeat two tablespoons of oil in a large frying pan

over a medium-high heat. Fry the latkes, in

batches if necessary, until golden brown on

the bottom, for about one minute. Flip them with a slotted spatula,

then fry for another minute. Transfer them to a rack set over a baking

sheet. Bake for 10 minutes, until crispy on the outside and cooked through on the inside.

hMash the mackerel

fillets in a small bowl with a fork. Stir in the crème fraîche, mayonnaise, mustard and lemon zest and juice. Fold in the parsley

and capers.

hTop the latkes with the

mackerel mixture and garnish with capers, the apple and the sieved egg. Finish with freshly

ground pepper.