Fresh salmon latkes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Salmon fillet; cut into 6 pieces |
| ½ | Lemon; thinly sliced | |
| 1 | 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 |
| Lemon wedges | ||
| Optional garnish: Cucumber and Red Onion; (recipe follows) | ||
| ; Salad | ||
Directions
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.