Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Grate 6 medium potatoes and 1 medium yellow onion using a box grater, then place the mixture into a clean kitchen towel and squeeze out as much excess liquid as possible.

2. 2

   Transfer the potato and onion mixture to a large bowl, add 0.25 cup all-purpose flour, 1 large egg, 0.25 cup finely chopped fresh dill, 0.5 teaspoon salt, and 0.25 teaspoon black pepper, mixing until just combined.

3. 3

   In a small bowl, mash 4 cloves of minced black garlic with 2 tablespoons fresh lemon juice and 1 tablespoon vegetable oil until a smooth paste forms; set aside.

4. 4

   Season 4 salmon fillets with the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper on all sides.

5. 5

   Heat 0.5 cup vegetable oil in a large non-stick skillet over medium-high heat, drop large spoonfuls of the potato mixture to form 8 individual latkes, and flash-fry for 3-4 minutes per side until golden brown and crispy, then remove and drain on paper towels.

6. 6

   In the same skillet, adding more oil if needed, increase heat slightly and flash-fry the seasoned salmon fillets, skin-side down first if applicable, for 3-5 minutes per side, depending on thickness, until cooked to desired doneness.

7. 7

   During the last minute of cooking, spoon the black garlic mixture over the cooked salmon fillets, allowing it to warm slightly and impart flavor.

8. 8

   Serve the flash-fried Polish salmon immediately with the crispy black garlic potato latkes, accompanied by 0.5 cup sour cream, and garnished with additional fresh dill.