Salmon Latkes Food

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.

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!

FRESH SALMON LATKES

Steps:

• Place the salmon pieces in a deep, medium-sized skillet or shallow saucepan. Pour in enough boiling water to almost cover fish. Add lemon slices. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes, or until salmon is opaque in center when flaked. Remove salmon with a slotted spatula. Remove the skin and bones and flake fish into a medium bowl.
• In a separate bowl, whisk together egg and milk. Add flour, baking powder, salt and pepper. Whisk just until blended. Pour batter over cooked salmon. Stir gently to mix.
• Melt 3 tablespoons butter in a large skillet over medium heat. Pour batter, 1/4 cup for each latke, into the hot butter. Raise the heat to medium-high and cook latkes until nicely browned and crisp on bottom, about 4 minutes. Turn over and cook until second side is crisp and browned, about 2 minutes longer. Repeat in 1 or 2 more batches to use remaining batter, adding more butter as needed.
• Drain on paper towels. Serve warm, with lemon wedges. Garnish with Cucumber and Red Onion Salad, if desired

POTATO LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR

Steps:

• Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
• Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
• In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
• Top each latke with smoked salmon, creme fraiche, and American farmed caviar.

LATKES

Steps:

• Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
• Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
• Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside.

CLASSIC POTATO LATKES

Steps:

• Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
• Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
• Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

POTATO LATKES WITH SMOKED SALMON, CAVIAR, AND TARRAGON CRèME FRAîCHE

Steps:

• Preheat oven to 300°F. Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Working in batches, wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes. Mix next 4 ingredients into potato mixture.
• Heat 2 tablespoons oil in large skillet over medium-high heat. 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, then caviar.

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.

LATKES WITH LOX

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in eggs until blended. Add potatoes; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with lox; top with sour cream and chives if desired.

POTATO LATKES WITH WATERCRESS, SMOKED SALMON, AND AVOCADO SALAD

Steps:

• For latkes:
• Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.
• Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.
• For salad:
• Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.
• Arrange 2 latkes on each plate. Mound salad alongside.
• WHAT TO DRINK:
• Bubbles. Louis Bouillot "Perle d'Aurore" Crémant de Bourgogne Rosé (France, $17) will taste great with the latkes and everything in the salad.