As the holiday season approaches I like to cook a few special dishes to recognize Hanukkah.
This because I grew up with many Jewish friends and always enjoyed the delicious recipes this time of year brings.
One of my faovurite dishes has always been latkes, and with a Kitchen Witch twist to honour both the potato and a traditional food of the Coast Salish First Nation here on Vancouver Island, I've come up with an incredible recipe for crispy salmon latkes with homemade apple sauce!
These easy to make crispy and flavourful potato pancakes can be served as an entree or made as dollar sized miniatures for cocktail time.
Click here for the printable recipe
Latkes
Ingredients
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Author:
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.
This because I grew up with many Jewish friends and always enjoyed the delicious recipes this time of year brings.
One of my faovurite dishes has always been latkes, and with a Kitchen Witch twist to honour both the potato and a traditional food of the Coast Salish First Nation here on Vancouver Island, I've come up with an incredible recipe for crispy salmon latkes with homemade apple sauce!
These easy to make crispy and flavourful potato pancakes can be served as an entree or made as dollar sized miniatures for cocktail time.
Click here for the printable recipe
Latkes
Ingredients
- 1 salmon filet
- 1/4 cup extra virgin olive oil
- juice of half a fresh lemon
- 1/2 tsp salt
- 1/4 tsp oregano
- 1/4 tsp pepper
- 2 tbsp Chive and Onion Philadelphia Cream Cheese
- 2 cups peeled and shredded potatoes
- 1 tablespoon grated onion
- 2 eggs, beaten
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 3 Tbsp vegetable oil for frying
- Brush the salmon filet with the olive oil and lemon juice.
- Sprinkle with salt, pepper, and oregano.
- Broil about 2-3 minutes per side just until salmon is cooked through and flakes easily.
- Flake and mix it in a medium bowl with 2 tbsp chive and onion cream cheese.
- Place the potatoes in a large t-towel and wring, extracting as much moisture as possible.
- In a medium bowl stir the potatoes, onion, salmon and cream cheese, eggs, flour and salt together.
- In a large non-stick skillet over medium-high heat, heat the oil 1 Tbsp at a time (one tbsp per 2 batches) until hot. Place spoonfuls of the potato mixture into the hot oil, pressing down on them to form thin patties. Brown on one side, turn and brown on the other. Let drain on paper towels.
- Serve with sour cream and apple sauce.
***
Author:
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.