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Swede and pear latkes with pickled herring, smoked salmon, parsley and dill salad
Makes 12 Starters and mains
Ingredients
- For the latkes
- ½ large swede (about 400g)
- 1 large firm conference pear
- 1 large egg
- 2tbsp rice flour
- sunflower oil, for frying
Method
Peel and grate the swede and pear (remove the core from the pear). Squeeze any excess juice from the pear and set aside for the salad. Put the swede and pear together in a bowl, add the egg and sift over the flour. Season with a little salt and freshly ground black pepper and mix well.
Heat a large non-stick frying pan and add a little oil to coat the pan in a thin layer. Turn the heat to low and add mounded tablespoonfuls of mixture to the pan. When they start to sizzle, start timing 5 minutes. Turn them over gently and cook for another 5 minutes.
Don’t worry if they look a little pale at this stage; they will gently cook through and gradually turn a rich golden colour. Turn again and fry for 5 minutes, and repeat twice more until they are evenly golden and cooked through. (You may need to increase the heat slightly from time to time during cooking but once they sizzle lower the heat again.)
Mix all the salad ingredients together along with the pear juice and serve with the hot latkes.
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