RS Hanukkah Salmon 7447180926

Regal Smoked Salmon with Potato Latkes and Creamy Horseradish Sauce

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  • Serves 4
  • Preparation time 10 mins
  • Cooking time 30 mins
  • Oven temperature 200° C
  • Difficulty Medium

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  • 200g Regal Cold Smoked Salmon
  • 4 large potatoes, Idaho or Russet
  • 1 tsp kosher salt
  • vegetable oil, for frying

Horseradish sauce:
  • 2 Tbsp mayonnaise
  • 2 Tbsp sour cream
  • 1 tsp horseradish
  • 1/2 tsp chives or spring onion, finely chopped
  • 1/2 tsp parsley, finely chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp white pepper, ground
  • , to serve, lemon wedges, baby salad greens, fresh herbs


Peel the potatoes and soak in icy cold water for 30 minutes. Cut each potato into very thin slices, using a sharp knife or mandolin. Place slices back in the icy cold water.

Preheat the oven to 200°C. Line a baking tray with foil, and spray with olive oil. Place the tray in the oven to heat. Place the potato slices on sheets of clean kitchen paper and remove as much liquid as possible. Remove the hot tray from the oven. Arrange the potato slices into four “flowers” by making petals around a central round of potato to make a circular pattern. Season with salt as you go. Press each potato slice as you go.  When finished, immediately place the tray back in the oven. Bake in oven for 20 minutes, until edges are browned, and middle potato is tender.

Make the horseradish sauce, by mixing the mayonnaise, sour cream, horseradish, chives, parsley and lemon juice together. Season with salt and pepper. Chill until ready to serve.

Remove each potato latke flower from the oven tray carefully using a palette knife or spatula. Place each latke on a serving plate. Top with slices of Regal Smoked Salmon, drizzle over plenty of horseradish sauce. Serve with baby salad greens and lemon wedges.

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