Looking for a crispy, tasty, and just a little fancy dish? These Smoked Salmon and wasabi Potato Latkes are perfect! The soft, smoky salmon goes so well with the crunchy potato cakes, and the wasabi adds a little kick. Serve them for a special dinner, a cozy brunch, or just when you want to make something different.
Jump to:
Tea-smoked salmon with Crispy Wasabi Latkes
Why is this recipe so good? It’s all about the mix of flavors and textures. The salmon is rich and smoky, the latkes are crispy, and the wasabi adds a bit of spice. Add some green beans or a fresh salad, and have a perfect meal. Let’s get started!
I've adapted the recipe from www.foodnetwork.com.
What You Need?
You’ll find the full list of ingredients in the recipe card below, but here are some useful tips:
- Salmon: Soft, buttery, and full of healthy omega-3s. We use a center-cut fillet so it cooks evenly.
- Oolong Tea: This tea has a deep, roasted flavor that adds a smoky taste to the salmon. No oolong? Try green tea for something milder.
- Wasabi Paste: This gives the latkes a bit of heat. It’s spicy but fades quickly. No wasabi? Use Dijon mustard for a softer kick.
- Horseradish: Like wasabi, but milder and slightly sweet. It balances the flavors in the latkes.
- Potatoes: We use boiled potatoes instead of raw ones. This makes the latkes soft inside and extra crisp outside, and the natural starch holds everything together.
How to Make It – 4 Easy Steps
- Marinate the Salmon: Cut the salmon into four pieces. Mix mirin, water, sugar, salt, ginger, and black pepper. Pour the mixture over the salmon and let it sit for one hour.
- Smoke the Salmon: Line a wok with foil. Add rice, sugar, and brewed oolong tea. Heat until it starts to smoke.
- Steam the Salmon: Place the salmon in a bamboo steamer over the smoking tea mixture. Cover and smoke for 15 minutes. Turn off the heat and let it sit for another 15 minutes.
- Make the Latkes: Mash warm potatoes with butter. Mix in scallions, horseradish, and wasabi paste. Add salt and pepper. Shape into small cakes. Coat with flour, dip in beaten eggs, and cover with breadcrumbs. Heat oil to 350°F (180°C) and fry until golden brown. Serve warm with the smoked salmon.
What to Serve With It
✔ Green beans – For a fresh, crisp contrast.
✔ Cucumber salad with yogurt – Light and refreshing.
✔ Crème fraîche or sour cream – Adds a creamy touch.
✔ Pickled ginger – For an extra zing.
Top Tip
No wok for smoking? Use a Dutch oven or a stovetop smoker instead.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
Salmon
- 1 pound salmon fillets, center cut, skin off
- ½ cup Mirin wine
- ½ cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 inch fresh ginger, peeled and sliced into thin strips
- 1 teaspoon black peppercorn
Smoking mix
- 1 cup white rice, long grain
- 1 cup sugar
- 1 cup oolong tea , brewed
Wasabi Potato Latkes
- 1 pound potatoes, peeled, boiled in salted water for 20 minutes, still warm
- 1 tablespoon butter
- 2 spring onions, sliced
- 1 tablespoon prepared horseradish
- 1 tablespoon wasabi paste
- salt and pepper
- 1 cup all-purpose flour
- 3 eggs, size L, beaten
- 1 cup dry bread crumbs
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Salmon
- Cut the salmon into 4 equal pieces. Place them in a small baking dish or shallow pan.1 pound salmon fillets
- In a bowl, mix mirin, water, sugar, and salt. Stir until dissolved. Add the ginger and peppercorns.½ cup Mirin wine, ½ cup water, 1 tablespoon sugar, 1 tablespoon salt, 1 inch fresh ginger, 1 teaspoon black peppercorn
- Pour the mixture over the salmon and let it marinate for 1 hour.
- Remove the salmon from the marinade and place it in a bamboo steamer.
- Line a wok with foil. Add the rice, sugar, and tea. Mix well and heat on medium until the mixture starts to smolder.1 cup white rice, 1 cup sugar, 1 cup oolong tea
- Place the bamboo steamer on top of the wok. Seal the edges with wet cloths to trap the smoke. Reduce the heat to low and smoke for 15 minutes.
- Turn off the heat and let the salmon smoke for another 15 minutes. The salmon will be medium rare and should be served warm.
Wasabi Potato Latkes
- In a bowl, mash the warm potatoes with butter.1 pound potatoes, 1 tablespoon butter
- Mix in the spring onions, horseradish, and wasabi paste. Season with salt and pepper.2 spring onions, 1 tablespoon prepared horseradish, 1 tablespoon wasabi paste, salt and pepper
- Shape the mixture into small cakes (about 2½ inches / 6 cm diameter).
- Coat each cake in flour, dip in beaten eggs, and then cover with bread crumbs.1 cup all-purpose flour, 3 eggs, 1 cup dry bread crumbs
- Deep fry at 350°F (180°C) until golden brown.
Serve
- Serve the warm smoked salmon with crispy wasabi potato latkes. Enjoy!
Notes
- Salmon: Keep in an airtight container in the fridge for up to 2 days.
- Latkes: Store in the fridge for 3 days or freeze for up to 1 month. Reheat in the oven at 350 °F (180 °C) to keep them crispy.
Nutrition
Leave a Reply