Fresh Salmon Latkes Food

CHEF JOHN'S FRESH SALMON CAKES

Steps:

• Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
• Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
• Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
• Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

SALMON LATKES

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.

FRESH SALMON TARTARE

Steps:

• Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
• When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

SALMON POTATO PANCAKES

Steps:

• In a saute pan, melt the butter and then add white onions and saute till translucent, then add in the green onions and celery. Saute till everything is simmered and softened.
• Beat the eggs in a small mixing bowl and set aside. In a larger mixing bowl pour in the chicken stock and add the onion powder, pepper, drained salmon and mix together using a wooden spoon or rubber spatula until incorporated.
• Preheat an electric skillet with the corn oil to 350F, or medium heat.
• Back to the mix: add the cooked celery and onions to the salmon mixture and mix gently. Now add in salted diced/shredded potatoes. The very last ingredients added should be the flour/matzo meal and the eggs. At this point, the mixture should form clumps, which can be shaped into pancakes.
• Drop each pancake into the hot oil and fry for 15 min or until lightly golden. Drain on paper towels.

SMOKED SALMON LATKES

Steps:

• On a box grater, alternate grating each potato with some of the onion so that the acid of the onion helps to slow the oxidation of the potatoes.
• Squeeze the excess moisture from the potato mixture and place in a large bowl.
• Stir in the beaten eggs, matzo and flour. Add the salt, pepper, smoked salmon and chives. (It is easiest to combine the mixture with your hands.).
• In two large nonstick skillets heat 1-1/2 tablespoons oil in each over medium-high heat. When very hot, add about 1/4 cup of the mixture for each latke to the pan, pressing down with a spatula.
• Cook about 4-5 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm in a 200ºF oven.
• Repeat until all of the latkes are cooked, adding oil as necessary.
• Serve with sour cream.
• Enjoy!

POTATO LATKES WITH SMOKED SALMON AND CREME FRAICHE

Steps:

• Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes.
• Add eggs, flour, salt and pepper to potatoes.
• Heat oil to 350 degrees.
• Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
• Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche.
• Or insted of creme fraiche and tarragon you can try: creme fraiche, 1 tbsp dill, finely chopped, 2 tbsp horseradish, 1 tsp lemon zest.