Everything Bagel Latkes with Dill Cashew Cream Cheese and Smoked Salmon

What makes these “everything bagel” latkes so special is what is inside and on top. The latkes themselves have “everything topping” inside as well as creamy, tangy goat cheese. And then on top you spread a homemade dill cream cheese and top it all off with some salty smoked salmon.

Ingredients

For the latkes:

4 Idaho (Russet) potatoes

1 small-medium onion

3 large garlic cloves

2 eggs

2 -3 Tbsp flour

2 tsp salt

2 oz goat cheese, left at room temperature

2 Tbsp everything bagel topping (see below)

For the dill cream cheese:

6 oz cashew cream cheese see recipe below

2 Tbsp chopped fresh dill

1 tsp fresh lemon juice

Salt and pepper to taste

For the everything bagel topping:

1 Tbsp sesame seeds

1 Tbsp poppy seeds

1 Tbsp dried minced garlic

1 Tbsp dried onion

2 tsp thick sea salt

Thinly sliced smoked salmon

Vegetable oil for frying

Directions

Before getting started on the latkes, I advise making everything bagel topping and the dill cream cheese.

Add softened cream cheese to a bowl and combine with fresh dill, lemon juice and salt and pepper to taste. Place back in the fridge until ready to serve.

To make everything bagel topping, mix together the sesame seeds, poppy seeds, dried garlic, dried onion and thick sea salt. Set aside.

Peel and cut potatoes and onions in half. Peel garlic cloves. Place potatoes, onion and garlic through food processor for a coarse grate (you can also grate coarsely by hand).

Place potato mixture to a large bowl.  Add eggs, flour, salt, goat cheese and 2 Tbsp everything bagel topping mix.

Heat vegetable oil in a large sauté pan over medium heat. Form bite-sized mounds of latkes, taking care not to squeeze too much liquid out of the latkes. Fry until golden brown on each side, then place on a wire rack on top of a baking sheet to cool. Immediately sprinkle with a pinch of salt.

When ready to serve, spread thin layer of dill cream cheese on top of each latke. Add smoked salmon on each latke and top with sprinkle of everything bagel topping. Serve while still warm.

FOR THE CREAM CHEESE:

1 cup Yum Tee Nuts Raw Jumbo Cashews

⅓ cup coconut oil

½ cup coconut milk, full fat

3 tbsp lemon juice

Making the cream cheese: You need to soak the cashews in cold water for about 4-6 hours to soften them. You can reduce the soaking time by using hot water. Place the cashews in a bowl, pour boiling water over them and let them sit for 15 minutes. Do not cook them. Once the cashews are softened, pour away the excess water. This step is necessary if you want a silky smooth cashew cream because the soaking softens the cashews immensely.

Now pour all the “cream cheese” ingredients into the food processor and blend at maximum speed until it is as creamy as you want it to be.