LATKE & SMOKED SALMON CLUB SANDWICH WITH DILL AÏOLI

It’s the rare Hanukkah party where every last latke is eaten by the end of the night. Leftover latkes are never a bad thing, but to shake things up, follow this recipe and turn them into a triple-decker indulgence.

AÏOLI

⁄ cup (125 mL) mayonnaise

1 tsp (5 mL) finely grated lemon zest

1 tbsp (15 mL) lemon juice

1 clove garlic, finely minced

1 tbsp (15 mL) finely chopped fresh dill

2 tsp (10 mL) capers, drained, finely chopped

1/2 tsp (2 mL) freshly ground black pepper

6 le over latkes, approximately

4 inches (10 cm) in diameter

6 oz (170 g) smoked salmon, thinly sliced

4 leaves bibb lettuce

4 slices ripe tomato

1 To make aïoli, combine mayonnaise, lemon zest, lemon juice, garlic, dill, capers and pepper in a medium bowl and mix thoroughly. Keep refrigerated until ready to use.

2 Preheat oven to 250 F (121 C).

3 Place latkes on a baking tray and heat in oven until warm but not too hot to touch, 3 to 4 minutes.

4 Spread a little aïoli over 4 latkes. Top 2 with smoked salmon, and 2 with lettuce and tomato. Place lettuce-and-tomato-topped latkes on smoked-salmon-topped latkes. Top with final 2 latkes to make “triple-decker”-style club sandwiches.

Makes 2 sandwiches