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Something to cook for Valentines? It tastes so good & has nutritional value too!
February 11th, 2026
Potato latkes with smoked fish and sour cream
from Autumn and Winter Veg by Guy Watson and the Riverford cooks.
Serves 4 – 6
1kg potatoes, peeled and left in cold water until needed
1 onion, peeled
25g plain flour or matzo meal
1 egg beaten
Light olive oil or vegetable oil for frying
Salt and pepper
To serve
400g cured or smoked fish such as gravadlax or smoked mackerel
300ml sour cream
A small bunch of snipped chives
Lemon wedges
Method
Finely grate the potatoes and onion and mix together. Squeeze out as much moisture as you can by pressing them down in a colander or rolling them in a tea towel and wringing tightly.
Put the potato and onion in a bowl with the flour and beaten egg, then season with salt and pepper and mix well.
Heat the oil in the frying pan over a medium – high heat until hot, then, working in batches, heap a few tablespoons of the mixture the pan . Flatten each heap with a spatula and shallow fry for about 7 minutes on each side, until golden.
Remove the latkes from the pan and drain on kitchen paper then continue frying them in batches, adding more oil if the pan becomes dry.
If the first ones have cooled too much, reheat them on a baking tray in an oven set at 180 degrees/gas mark 4 for about 5 minutes.
Serve topped with the smoked fish, soured cream and chives, finishing with a squeeze of lemon juice.
Cooks Notes
I did half quantities and used 2 dessert tablespoons of beaten egg.
Nutrition Notes
A recent survey has found key nutrient levels are falling in the UK and not just in one age group, but across the population. Low intakes of omega 3 oils and vitamin D are of particular concern as these nutrients are key to preventing Dementia.
This recipe recommends serving the potato pancakes with some oily fish. Oily fish is high in omega 3 oils and also vitamin D so it offers real health benefits. Tinned mackerel is inexpensive and just as good a source of omega 3 oils.