1/2 teaspoon shredded potato
1/4 teaspoon shredded onion
1/8 teaspoon breadcrumbs
1/8 teaspoon flour
1/4 teaspoon quail egg, whisked
Salt and pepper
1/8 teaspoon oil
2 (1/2-inch) slices of lox
1/8 teaspoon sour cream
Place shredded potato and onion in a tiny paper towel to squeeze out excess water. Transfer to a bowl along with breadcrumbs, flour, egg, salt and pepper. Stir to combine, then form into small patties. Add oil to a heated pan and fry latkes for 2 minutes per side.
Remove to a plate and top with salmon, sour cream and dill.
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