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Salmon Latkes

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15-1/2 ounce can red or pink salmon (skin and bones removed, juices reserved) 2 eggs 2/3 cup finely chopped onion 1/2 cup breadcrumbs, or matzo meal 1 tablespoon fresh minced dill, optional salt and pepper vegetable oil

In a large bowl, combine the salmon, its juices, eggs, onion, breadcrumbs and dill. Season to taste with salt and pepper mixing well. Set aside for 15 minutes.

 With wet hands, shape the mixture into latkes (pancakes). 
 Heat oil in a large frying pan. Working in batches, drop latkes into the oil. Fry until golden on both sides. Drain on paper towels.

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