Fresh salmon latkes

Yield: 1 servings

Measure Ingredient
¾ pounds Salmon fillet; cut into 6 pieces
½ \N Lemon; thinly sliced
1 \N Egg
½ cup Milk
¾ cup All-purpose flour
½ teaspoon Baking powder
1 teaspoon Salt
¼ teaspoon Pepper
6 tablespoons Butter or vegetable oil
\N \N Lemon wedges
\N \N Optional garnish: Cucumber and Red Onion; (recipe follows)
\N \N ; Salad

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, ¼ 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.

Yield: 12 latkes, 6 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW # CL9242 Converted by MM_Buster v2.0l.

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