My mother, Natalie, has made these for years. Because virtually all of the ingredients can be kept on a shelf in your pantry, this is a go-to recipe when you don’t know what to make. Combine it with a green salad tossed in a sharp vinaigrette and you have a great, light meal - summer or winter.
Makes about 15 medium-sized latkes
Ingredients
1 large can red salmon, 15-16 oz.
½ red onion, grated
Scant 1 cup matzah meal
4 well-beaten eggs
1 tsp. coarse kosher salt
1 tsp. freshly ground black pepper
½ tsp. Tabasco sauce
½ cup sliced scallions, reserve some for garnishing
Canola oil for frying, about 2 cups
Serve with sour cream or remoulade sauce
Preparation
1. In a prep bowl large enough to hold all of the ingredients, empty the can of salmon. Add in the onions and scallions.
2. Beat the eggs well and add in the salt, pepper and tabasco. Fold into the salmon mixture and add the matzah meal, gently folding until all ingredients are combined.
3. In a heavy bottom skillet or Dutch Oven, preheat your oil to 380° over a medium high flame. You can test the heat of the oil by dropping in a bit of batter. It is hot when the batter crisps quickly.
4. Using your hands, form the latkes into patties about 2 ½” wide and fry for 3-4 minutes on each side.
Sprinkle with a little more salt and pepper and maybe an extra shot of Tabasco if you like a little heat. Top with sauce of your choice.
Tips
May be frozen and reheated on a cookie sheet in a 400° oven for 20-25 minutes.
You are not limited in what sauce you serve with these salmon latkes. I can think of a hundred different sauces, depending upon the weather and season. Try it with a basil pesto or arugula. Make a delightful Asian style sauce with mayo, sesame oil and soy sauce. Splash it with some wasabi if you dare. How about a tart lemon-caper sauce?