In a medium sized bowl, add the chilli, 35 mls sunflower oil, poppy seeds, and dressing mix. Stir to combine and set aside.
Halve the cucumber length-ways, then slice on an angle into 5mm pieces. Add the cucumber to the dressing along with the fresh coriander and stir to coat, season to taste. Set aside, stirring occasionally.
Rinse the grated potato in a large bowl of iced water. Drain the potato in a colander and squeeze out the excess water with your hands. Spread potato out onto paper towels and press to dry.
In a large bowl, add potatoes, parsnips, chives, egg whites and cornflour, stir until well combined.
Heat 40 g butter and 50 mls sunflower oil in a large frying pan.
Once hot, take 2 tbs of the potato mixture into your hands and form into a thin patty. Carefully place the latke into the hot oil and repeat until the frying pan is full.
Fry for about 5 minutes, or until the underside is golden brown.Flip latkes and fry for about 5 minutes more. Remove from the pan with a slotted spoon and place on paper towels on drain.
Keep latkes warm in the oven, repeat the process until all the potato mix is used. Serve the latkes topped with sour cream, smoked salmon slices and the cucumber salad to the side.a
1 Salmon Gravlax
50 g Sour Cream
For the cucumber salad:
1 fresh red chilli
8 g Farro poppy seeds
6 g Coriander leaves picked, roughly chopped
1/2 Telegraph Cucumber
1 Dressing Mix contains white wine vinegar and sugar
35 mls sunflower oil
For the latkes:
600 g Agria potato peeled and grated
300 g parsnips peeled and grated
18 g Chives finely chopped
4 egg whites beaten into soft peaks
1 Tbs cornflour
80 g unsalted butter
100 mls sunflower oil