Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Smoked Salmon Latkes




Source of Recipe


cookbookcookery.com






List of Ingredients



• 4 large Idaho potatoes, peeled and halved
  
• 1 small onion, peeled and quartered
  
• 2 eggs, lightly beaten
  
• 1/4 cup matzo meal
  
• 3 tablespoons flour
  
• 3/4 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 3 ounces smoked salmon trimmings, finely chopped
  
• 2 tablespoons finely snipped chives
  
• About 6 tablespoons oil
  
• Sour cream for serving
  






Instructions



1. 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.
   
   
   
2. 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.)
   
3. In two large nonstick skillets heat about 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 to 5 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm in a 200-degree oven.
   
4. Repeat until all of the latkes are cooked, adding oil as necessary. Serve with sour cream.
   
   
   






Final Comments


15 to 20 pancakes