Ingredients

Makes 20 latkes and 1 cup cream.

For the cream:

1 cup labane (or Greek yogurt)

Juice and zest of 1 lemon

1 TB olive oil

2 tsps whole mustard seeds

2 tsps poppy seeds

1/2 tsp salt

1/4 tsp freshly ground black pepper

For the latkes:

4 large or 6 medium leeks, white and light green parts only, trimmed and diced into 1/4-inch pieces

1 large potato, peeled and finely grated

1 large onion, finely chopped

8 chives, thinly sliced

2 eggs, lightly beaten

1 tsp baking powder

1 TB cornstarch

1 tsp salt

1/2 tsp freshly ground black pepper

Vegetable oil for frying

1/2 lb smoked salmon or lox, chopped

Preparation

Make the Cream: In a medium bowl whisk together the labane, lemon juice, lemon zest, olive oil, mustard seeds, poppy seeds and 1/2 tsp each of salt and pepper. Cover and refrigerate until ready to use.

Make the Latkes:

  1. Put leeks in large bowl, cover with cold water and rinse thoroughly.
  2. Bring a pot of salted water to a boil and blanch the leeks for 3 minutes. Drain, removing as much water as possible.
  3. In a mixing bowl combine the cooked leeks, potatoes, onions, chives, eggs, baking powder, cornstarch, salt and pepper.
  4. In a heavy skillet heat a few TBs of vegetable oil over medium heat. Form patties using 1/3-cup batter and fry a few at a time until golden brown, 2-3 minutes per side. Drain on paper towels.
  5. To serve: Top latkes with smoked salmon and a dollop of the Lemon-Yogurt Cream