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Fresh Salmon Latkes Recipe | |
Jewish Appetizer | |
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Ingredients:
1 1/2 pounds boneless and skinless salmon fillet 1 small oiiion 1 stalk celery 3 sprigs parsley 2 tablespoons chopped fresh dill 1/2 teaspoon salt 1/8 teaspoon cayenne 1 tablespoon fresh lemon juice 1 egg 1 egg white 1 1/2 cups dry bread crumbs 1/2 to 1 cup oil, for frying Tartar sauce, for serving (optional)
Directions:
Cut salmon into chunks and place in food processor with onion, celery, parsley, dill, salt, and cayenne. Process until chopped but not pureed. Add lemon juice, egg, egg white, and 1/2 cup of the bread crumbs and process again, just until combined. Measure out about 1/4 cup salmon mixture for each latke and form into 3-inch patties. Spread remaining bread crumbs on a plate and coat both sides of each latke with them.In a large frying pan over medium-high heat, heat about 1/3 cup oil. Fry latkes until golden brown, about 4 minutes per side. Use more oil for each batch as needed. Drain on paper towels and keep warm in a 250 degree F oven until ready to serve. Serve as soon as all are done. Serve with tartar sauce, if desired. Makes about 15
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