Grandma Weiner’s Potato Latkes With House Smoked Bluefish, Goat Yogurt, And Dill by almondnyc | Quick & Easy Recipe | The Feedfeed
Grandma Weiner’s Potato Latkes With House Smoked Bluefish, Goat Yogurt, And Dill
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Details

Prep time 24hrs
Cook time 1hr
Serves or Makes: 8

Recipe

For the Bluefish

  • 2 pounds skin on boneless bluefish filets
  • 3 red onions, thinly sliced
  • 1 bunch dill, roughly chopped
  • 1 bunch parsley, roughly chopped
  • 5 bay leaves, crushed
  • 1/ 2 cup brined green peppercorns, (rinsed and crushed)
  • 1 bunch thyme, roughly chopped
  • 1 cup kosher salt
  • 3/ 4 cup sugar
  • applewood chips, for smoking
  • 1/ 4 cup canola oil

For the Bluefish

Method

  • Step 1

    Score the bluefish skin at 3 inch intervals. Mix all the other ingredients (except wood chips) in a bowl. Lay half the mixture in a non-reactive pan large enough to hold the bluefish filet in one layer. Place the bluefish, skin side down on top of the curing mix. Now scatter the second half of the mix on top of the bluefish, Keep refrigerated for 24 hours.

  • Step 2

    Rinse the curing off the fish.Refrigerate uncovered for another 24 hours to dry the fish. Smoke the bluefish with the apple wood chips for 2 hours at 150 degrees F. The fish should have a pleasing firmness and amber color. If it doesn’t keep smoking until it does. Refrigerate the fish immediately. After an hour coat the fish with canola oil and wrap in plastic film until ready to serve.

For the Latkes

  • 1 small yellow onion, finely minced
  • 1 tablespoon chicken or duck fat
  • 3 russet potatoes, peeled
  • 1 egg, beaten
  • 1 heaping tablespoon potato starch
  • salt, to taste
  • white pepper, to taste
  • 1/ 2 cup canola oil

For The Latkes

Method

  • Step 1

    On low heat, gently sauté the onion in the duck fat until the onions are translucent. Then set aside to cool. Don’t drain the fat! Meanwhile, shred the potatoes either by hand or mechanically (depending on the look you want to achieve).

  • Step 2

    In a kitchen towel or apron, throughly squeeze out the potatoes until they yield no water. In a mixing bowl combine the onions, potatoes, starch, eggs, salt and pepper with your hands.

  • Step 3

    After all the ingredients are well incorporated, fluff up the mixture with your hands. Heat a heavy bottomed non-reactive skillet. Add the canola oil, when it starts to shimmer, add piles of the latke mixture to the pan.

  • Step 4

    When they begin to brown, flip with a spatula and gently press them down. When the other side is ready, drain them on a cookie sheet outfitted with a multiple layers of paper towels.

For The Dill Yogurt

  • 1 cup full fat Greek yogurt
  • 1 cup goat milk yogurt
  • 1 pinch sugar
  • salt, to taste
  • white pepper, to taste
  • 1/ 4 cup minced red onion
  • 1/ 4 cup chopped dill
  • 1 lemon, juice and zest
  • 1 tablespoon warm water

For the Dill Yogurt

Method

  • Step 1

    In a bowl, mix all ingredients. Taste and adjust seasoning as needed.

To Assemble:

Method

  • Step 1

    On 8 warm plates lay 2 pancakes on each plate. On top of the pancakes place a few chunks of bluefish. Make sure to discard the bloodline, it can be overly fishy. Drizzle the yogurt sauce around the plate and on the bluefish.