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Hanukkah (Chanukah) Recipes
Salmon Latkes
Source: "The Gourmet Jewish
Cook," Judy Zeidler, 1988
INGREDIENTS
1 can (15 1/2 ounces) red or pink
salmon, skin and bones removed, juices reserved
2 eggs
2/3 cup finely chopped onion
1/2 cup bread crumbs, or matzo meal
1 tablespoon fresh minced dill (optional)
Salt
Freshly grated black pepper
Vegetable oil
PREPARATION
1. 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. With wet
hands, shape the mixture into latkes.
2. 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. Makes about 2 dozen.
