Chipotle Smoked Salmon and Sweet Potato Latkes With Bourbon-Molasses Drizzle

By Executive Chef, Michael McMullen

This recipe makes approximately 12 latkes (6 servings).

Salmon

Ingredients:
  • 1 16 oz. salmon filet
  • 2 tsp. chipotle paste
  • Juice of 1/2 a fresh lime
  • Kosher salt and pepper to taste
Directions:
  1. Season fish with kosher salt and pepper.
  2. Combine lime juice and chipotle paste and spread evenly over salmon filet.
  3. Cook in a hot smoker until salmon reaches an internal temperature of 145 degrees. Set aside.

Latkes

Ingredients:
  • 16 oz. grated sweet potato
  • 1/4 cup grated onion
  • 1/4 cup grated carrot
  • 2 tbsp. chopped scallion
  • 2 whole eggs, beaten
  • 1 tsp. baking powder
  • 3 tbsp. matzo meal
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • Vegetable oil, for frying
Directions:
  1. Thoroughly combine all ingredients.
  2. Heat oil to 350 degrees.
  3. Fry 1 1/2 – 2 oz. portions in oil. Cook 2-3 minute then turn over. Continue cooking until golden brown.
  4. Remove to a paper towel when done.

Bourbon-Molasses Drizzle

Ingredients:
  • 5 oz. corn syrup
  • 2 oz. molasses
  • 2 tbsp. high quality bourbon
  • 4 oz. orange marmalade
Directions:
  1. Thoroughly combine all ingredients.
  2. In a saucepan, bring to a simmer and set aside.
To Assemble:
  1. Place the latke on a warm serving platter.
  2. Break apart the salmon into small pieces and place on top of the latke.
  3. With a teaspoon, drizzle the bourbon-molasses sauce over it.
  4. Garnish with a fresh herb sprig.

Bon App├ętit!

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