Best Salmon Latkes Recipes

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POTATO LATKES WITH WATERCRESS, SMOKED SALMON, AND AVOCADO SALAD



Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad image

This new way with latkes is a delicious main course for brunch, too.

Provided by Selma Brown Morrow

Categories     Salad     Onion     Potato     Appetizer     Hanukkah     Low Cal     Salmon     Avocado     Winter     Healthy     Kosher     Watercress     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

Latkes:
2 cups finely chopped onions, divided
1 large egg
1 1/4 teaspoons coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 tablespoon all purpose flour
1 teaspoon baking powder
Vegetable oil (for frying)
Salad:
6 tablespoons olive oil
2 tablespoons Sherry wine vinegar
1/4 teaspoon dry mustard
2 large bunches watercress, thick stems trimmed (about 8 cups)
1 large avocado, pitted, peeled, diced
4 ounces thinly sliced smoked salmon, cut into strips

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.

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



Potato Latkes with Smoked Salmon, Creme Fraiche, and American Farmed Caviar image

Provided by Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 14

8 medium potatoes, peeled
1 medium onion
Lemon juice
1 cup all-purpose flour
1 cup milk
1 egg
1 tablespoon baking powder
Pinch freshly grated nutmeg
1/8 cup melted butter
Kosher salt and freshly ground black pepper
Peanut oil, for frying
Smoked salmon, thinly sliced, for topping
Creme fraiche, for garnish
American farmed caviar, for garnish

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.

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



Potato Latkes with Smoked Salmon, Caviar, and Tarragon Crème Fraîche image

Provided by Ted Allen

Categories     Dairy     Fish     Potato     Appetizer     Brunch     Hanukkah     Seafood     Salmon     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 20 latkes

Number Of Ingredients 11

3 pounds unpeeled Yukon Gold potatoes
1 medium onion
3 large eggs, beaten to blend
4 1/2 tablespoons all purpose flour
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 tablespoons (or more) vegetable oil
3/4 cup crème fraîche
1 tablespoon chopped fresh tarragon
12 ounces sliced smoked salmon
2 ounces caviar

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.

SMOKED SALMON LATKES



SMOKED SALMON LATKES image

Categories     Potato

Number Of Ingredients 15

FOR THE LATKE:
1 Small White Onion
2 Small Garlic Cloves
1 Large Baking Potato
Sea Salt
2 Large Eggs
40g (1.4 oz) Plain Flour
1/2 tsp Baking Powder
3 Slices Smoked Salmon
Extra Light Olive Oil or Vegetable Oil, for frying
For the Soured Cream:
100g (4oz) Sour Cream
1/2 tbsp Capers
1/2 a Lemon
Dill or Chives

Steps:

  • First make the soured cream and store it in the fridge until you're ready to serve. If there are just a couple of you, you can serve it with the Latkes, sprinkling a little extra dill or chives on top of each stack. In these photos, I have actually used finely chopped green tops of spring onions. There are so many ingredients missing from the supermarket at the moment, you can tell that it is around Christmas time! Chop the capers as small as you can get them and add to the cream. Do the same with about a tablespoon full of chopped dill or chives (which one you use is up to personal taste. Dill will give a more complex flavour and bring out the taste of the salmon more, the chives will be more oniony and pungent. Also, it is up to what is left in the supermarket by the time you get there!) Stir well, and squeeze in lemon juice to taste. For the Latkes, finely chop the onions and garlic. Heat a little bit of oil in a large saucepan over a medium heat and gently fry the onions and the garlic until the onions have softened and are very slightly golden. Remove from the pan and set aside. Peel the potato and grate on the largest blade section of your grater. Set aside in a bowl and sprinkle with sea salt. This will help draw the excess moisture of of the potato. In a large bowl beat the eggs, then whisk in the flour, the baking powder and a pinch of salt. Stir in the onion and garlic mixture. Squeeze the excess liquid out of the grated potato in small handfuls over the sink, and add to the mixture. Slice the smoked salmon into small strips, about twice the size of the potato gratings, and stir into the mixture too. Heat about a tablespoon of oil in the saucepan over a medium to low heat. Spoon about a heaped tablespoon full of Latke mixture into the pan, flattening slightly into a fritter with the back

POTATO LATKES WITH SMOKED SALMON AND CREME FRAICHE



Potato Latkes With Smoked Salmon and Creme Fraiche image

If you cant find or dont have creme fraiche try: ...Take 1 cup of heavy whipping cream and 1 tablespoon of buttermilk. Shake and let sit on kitchen counter for 12-16 hours until thick enough (depending on the temperature in the kitchen.) Then refrigerate. Voila...fresh.

Provided by Honeym

Categories     Potato

Time 35m

Yield 12 latkes, 6 serving(s)

Number Of Ingredients 10

3/4 cup creme fraiche
1 tablespoon chopped fresh tarragon
3 lbs yukon gold potatoes (peeled)
1 medium onion
3 large eggs, beaten to blend
4 1/2 tablespoons all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 tablespoons vegetable oil (or more)
12 ounces sliced smoked salmon

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.

Nutrition Facts : Calories 478.5, Fat 21, SaturatedFat 8.9, Cholesterol 160.3, Sodium 1109.2, Carbohydrate 53.4, Fiber 4.6, Sugar 3, Protein 19.9

SMOKED SALMON LATKES



Smoked Salmon Latkes image

This is from "Cooking Secrets of the C.I.A." by the Culinary Institute of America. I happen to love potato latkes with different ingrdients, so I present you with these.

Provided by Manami

Categories     Potato

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 11

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 fresh ground black pepper
3 ounces smoked salmon, trimmings finely chopped
2 tablespoons finely snipped chives
1 tablespoon oil (Perhaps a little more.)
sour cream (For serving)

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!

Nutrition Facts : Calories 173.7, Fat 3, SaturatedFat 0.6, Cholesterol 44.4, Sodium 269.1, Carbohydrate 30.7, Fiber 3.5, Sugar 1.6, Protein 6.5

SALMON LATKES



Salmon Latkes image

Salmon Latkes are a simple dairy lunch or dinner. Although canned salmon is much more expensive than it was in the old days, this is still an inexpensive recipe, ideal for a Hanukkah lunch. From "The Gourmet Jewish Cook".

Provided by dojemi

Categories     High Protein

Time 25m

Yield 2 dozen

Number Of Ingredients 8

1 (15 1/2 ounce) can salmon
2 eggs
2/3 cup finely chopped onion
1/2 cup breadcrumbs or 1/2 cup matzo meal
1 tablespoon fresh minced dill (optional)
salt
freshly grated black pepper
vegetable oil

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.

Nutrition Facts : Calories 457.3, Fat 14, SaturatedFat 3.1, Cholesterol 325.7, Sodium 416.4, Carbohydrate 25.2, Fiber 2, Sugar 4.3, Protein 54.2

FRESH SALMON LATKES



Fresh Salmon Latkes image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 12 latkes, 6 servings

Number Of Ingredients 11

3/4 pound salmon fillet, cut into 6 pieces
1/2 lemon, thinly sliced
1 egg
1/2 cup milk
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
6 tablespoons butter or vegetable oil
Lemon wedges
Optional garnish: Cucumber and Red Onion Salad (recipe follows

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

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