By Yehuda Sichel
Potato Latke with Gin-Cured Salmon, Pickled Beets and Boursin
Photograph and recipe courtesy of Abe Fisher. The Latke Makes one big latke, cut into wedges to serve 2 large Idaho potatoes, peeled and grated 2 tablespoons flour 2½ teaspoons salt 1 egg Combine all ingredients quickly, don’t overmix. Using a skillet or sauté pan over medium heat, fill hot pan halfway with oil. Let…
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