Lunch Break: Potato Latke with Smoked Salmon Dip and Taste Details from Fulton Market


Mitch Cavanah, Executive Chef, Morgan’s on Fulton and Marvin’s Food & Fuel


The first annual taste of Fulton Market: Thursday, November 4e from 5 p.m. to 9 p.m. on the retractable roof of Morgan’s on Fulton, 952 W. Fulton Market, Chicago, IL 60607.

A celebration of the long history of the Fulton Market Dining District.

The event aims to unite major restaurants in Fulton Market for the first time while raising funds for the Restaurant Employee Relief Fund of the Illinois Restaurant Association Educational Foundation.

Tickets cost $ 55.


Potato latke with smoked salmon dip (available at Marvin’s Food & Fuel – Taste of Fulton Market participant)

For 4 people

For the Latkes:

2 Idaho potatoes, peeled

½ yellow onion, peeled

1 tablespoon of parsley, finely chopped

1 egg

c Gluten Free Flour

1 teaspoon of kosher salt

teaspoon ground black pepper

For the smoked salmon dip:

1 cup sour cream

1 cup Granny Smith apple, finely diced

Zest of 1 lemon

½ teaspoon of fresh dill, finely chopped

½ cup of mayonnaise

½ teaspoon kosher salt

To serve:

Fresh dill sprigs

Trout or salmon eggs (optional)

For the Latkes:

Grate the potatoes and onion through the medium holes of a can grater, into a bowl. Add the remaining ingredients and mix well. In a large sauté pan over medium-high heat and ½ cup of oil. Using a half-cup measuring cup, pour the potato mixture into the hot oil. Repeat with the remaining potato mixture. Cook 5 minutes or until golden brown. Gently flip the latkes and cook for an additional 5 minutes. Remove from the pan and drain on paper towels. Repeat with the remaining potato mixture.

For the smoked salmon dip:

Combine sour cream, Granny Smith apple, lemon zest, dill, mayonnaise and salt in a bowl. Stir to combine.

To serve:

Place the latkes on a serving platter. Place a heaping tablespoon of smoked salmon dip on each latke. Garnish with a spoonful of trout or salmon roe and a small piece of fresh dill.


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