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Passover Matzo Latkes with Horseradish Cream

Source of Recipe

Unknown


List of Ingredients

Matzo Latkes with Horseradish Cream


Canola oil, for frying
1/2 cup finely chopped onion
6 ounces egg matzo
1 cup cottage cheese, preferably 4 percent
1 large egg, lightly beaten
2 tablespoons snipped chives, plus more for garnish
Coarse salt and freshly ground pepper
4 slices smoked salmon, (about 1/4 pound), for garnish
Horseradish Cream
1 cup sour cream
2 tablespoons snipped chives
2 tablespoons finely grated fresh horseradish root
Coarse salt and freshly ground pepper


Recipe


1. Heat 1 tablespoon oil in a small skillet set over medium-high heat. Add onions, and sauté until translucent; set aside. Place matzo in a food processor, and process until coarsely ground; you should have 1 1/2 cups crumbs, or meal. Set aside. Place cottage cheese in the clean bowl of the food processor, and blend until smooth.

2. In a medium bowl, combine 1/2 cup matzo crumbs, cottage cheese, sautéed onions, egg, and 2 tablespoons snipped chives; season with salt and pepper. Cover with plastic wrap, and refrigerate for 30 minutes.

3. Place remaining 1 cup ground matzo in a shallow dish. Evenly divide chilled mixture into quarters, and using your hands, flatten each part into a 4-inch round. Dredge in ground matzo, and set aside on a plate.

4. Heat 1 tablespoon oil in a medium nonstick sauté pan over medium-high heat. Cook latkes, turning once, until browned on both sides. Transfer to a paper towel-lined plate to drain. Roll salmon slices into rosettes. Serve latkes with a dollop of horseradish cream and a salmon rosette; garnish with chives.

Horseradish Cream

1. In a small bowl, combine sour cream, chives, and grated horseradish; season with salt and pepper. Serve on top of Matzo Latkes.

Serves 4