32 mins
Breakfast Latke with Smoked Salmon
Serves
4
These airy latkes provide a perfect foil to the rich Aoraki Cold Smoked Salmon. Try to find white asparagus if possible, its tender texture and subtle taste tie in nicely to the soy egg yolks.
Ingredients
50-100 grams of Aoraki Hot or Cold Smoked Salmon per person
8 Asparagus spears (try white asparagus if possible)
4 small Egg Yolks -marinated in soy sauce for four hours
Oil for shallow frying
For the Latkes:
4 medium sized Potatoes - peeled & finely grated
2 Eggs separated in whites & yolks
1 tbsp finely chopped Chives
1 tbsp Potato Flour
Salt & pepper to taste
Product(s) used:
Method
Preparation: Marinate egg yolks in soy sauce for 4 hours prior
Step 1
Place grated potato in a cloth and squeeze most of the water out
Step 2
In a large bowl, beat together the 2 egg yolks, chives and potato flour. Fold in the grated potato and season
Step 3
In another bowl, whip the egg whites to a firm peak and fold in the potato mix
Step 4
Shallow fry tablespoons of the potato mix in hot oil until cooked through. Set aside on a plate with paper towels to drain excess oil.
Step 5
Peel and steam the asparagus spears until soft
Step 6
Arrange salmon and asparagus on latkes. Top with the soy egg yolk.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Breakfast Latke with Smoked Salmon
Cold smoked
,
Serves
4
32 mins
These airy latkes provide a perfect foil to the rich Aoraki Cold Smoked Salmon. Try to find white asparagus if possible, its tender texture and subtle taste tie in nicely to the soy egg yolks.
Ingredients
50-100 grams of Aoraki Hot or Cold Smoked Salmon per person
8 Asparagus spears (try white asparagus if possible)
4 small Egg Yolks -marinated in soy sauce for four hours
Oil for shallow frying
For the Latkes:
4 medium sized Potatoes - peeled & finely grated
2 Eggs separated in whites & yolks
1 tbsp finely chopped Chives
1 tbsp Potato Flour
Salt & pepper to taste
Method
Preparation: Marinate egg yolks in soy sauce for 4 hours prior
Step 1
Place grated potato in a cloth and squeeze most of the water out
Step 2
In a large bowl, beat together the 2 egg yolks, chives and potato flour. Fold in the grated potato and season
Step 3
In another bowl, whip the egg whites to a firm peak and fold in the potato mix
Step 4
Shallow fry tablespoons of the potato mix in hot oil until cooked through. Set aside on a plate with paper towels to drain excess oil.
Step 5
Peel and steam the asparagus spears until soft
Step 6
Arrange salmon and asparagus on latkes. Top with the soy egg yolk.