SALMON LATKES
Salmon Latkes are a simple dairy lunch or dinner. Although canned salmon is much more expensive than it was in the old days, this is still an inexpensive recipe, ideal for a Hanukkah lunch. From "The Gourmet Jewish Cook".
Provided by dojemi
Categories High Protein
Time 25m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Remove skin and bones from salmon.
- In a large bowl, combine the salmon with its juices, the eggs, onion, bread crumbs, and dill.
- Season to taste with salt and pepper and mix well.
- Set aside for 15 minutes. Not included in prep or cooking time.
- With wet hands, shape the mixture into latkes.
- In a large heavy skillet, heat 1/8 inch of oil.
- Fry the latkes until golden brown on both sides.
- Drain on paper towels.
- Serve hot or cold.
Nutrition Facts : Calories 457.3, Fat 14, SaturatedFat 3.1, Cholesterol 325.7, Sodium 416.4, Carbohydrate 25.2, Fiber 2, Sugar 4.3, Protein 54.2
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Ratan Gupta
[email protected]These latkes were a bit too salty for my taste. I think I would use less salt next time.
Tony Bajwa
[email protected]I'm not a big fan of fish, but these latkes were surprisingly good! I loved the crispy texture and the flavorful combination of salmon, herbs, and spices.
New life
[email protected]These latkes were amazing! I served them with a side of tartar sauce and they were the perfect appetizer.
Susan Morris
[email protected]I'm not sure what I did wrong, but my latkes turned out really bland. I think I might have forgotten to add the salt.
MAXINE VALOO
[email protected]These latkes were a great way to use up some leftover salmon. They were quick and easy to make, and they were a delicious and satisfying meal.
c t
[email protected]The flavor of these latkes was good, but the texture was a bit too soft for my liking. I think I would try cooking them for a bit longer next time.
Tino Marufu
[email protected]I've made these latkes several times now and they're always a favorite. They're so easy to make and they always turn out perfectly.
Mthokozisi Msibi
[email protected]These latkes were a bit too oily for my taste. I think I would try using less oil next time.
md hazrat
[email protected]Delicious! I made these latkes for brunch and they were a big hit. I served them with scrambled eggs and avocado, and they were the perfect way to start the day.
Lizeth baldivia
[email protected]These latkes were easy to make and turned out great! I used fresh salmon and followed the recipe exactly. They were crispy and flavorful, and I loved the addition of the herbs and lemon zest.
Malik Moiz
[email protected]I'm not a huge fan of salmon, but these latkes were surprisingly good! The salmon flavor was subtle and well-balanced with the other ingredients. I especially liked the crispy texture of the latkes.
M atif Atif
[email protected]These salmon latkes were a hit at my dinner party! They were crispy on the outside and tender on the inside, with a delicious flavor combination of salmon, herbs, and spices. I served them with a dollop of sour cream and a sprinkle of fresh dill, and