Fresh Salmon Latkes

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.

Submitted 12/10/05.
Source: Jewish Holiday Feasts
Submitted By: b smith

Fresh Salmon Latkes