This Sweet Potato Latkes with Smoked Salmon recipe is uncomplicated but very tasty. An ideal accompaniment to any meal or a meal into itself served with salad. This recipe reminds me of a potato rosti with smoked salmon that I have made before. I am sure that you will find this dish quite easy to prepare. Enjoy!

Serves 4


400 g sweet potatoes (kumara)
1 small onion
2 eggs, beaten
1 tablespoon snipped chives
1 tablespoon finely chopped dill
Sea salt and black pepper
2 teaspoons plain flour
2 tablespoons vegetable oil
200 g smoked or cured salmon
2 tablespoon creme fraiche
50 g salmon caviar
Extra dill for serving


Peel the sweet potatoes and onion, and coarsely grate. Place in a clean cloth and squeeze out the excess liquid. Place in a bowl, add the beaten eggs, herbs, salt and flour and stir well, mulching the mixture in your hands.

Heat the oil in a frypan until hot. Grab a handful of the mixture, squeeze it and place in the oil, then gently flatten it with an egg slice or lifter. Repeat with the remaining mixture (this much will make four large or eight small).

Fry gently for 3 minutes either side or until golden. Drain on a paper towel and allow to cool for 10 minutes. Top with a furl of smoked salmon, creme fraiche, salmon caviar, and dill.


Eat when freshly cooked and hot.

Salmon caviar may not be available and therefore can be omitted.

Can be reheated but not suitable for freezing.

Keep leftovers in the refrigerator.



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