Salmon Latkes

[stefanyb]

While we're on the subject of latkes, I passed a display of Bumble Bee Pink Salmon cans and couldn't help but think of salmon latkes. I always made them with salmon, egg, grated onion, breadcrumbs, fresh dill and s&p. Prepare like potato latkes only in butter.

I haven't made them in years, though.

Anyone remember these?

[Sandra Levine]

In my family of origin, these were known as "salmon kakletten" (salmon burgers). I loved them and used to make them regularly, too. I think I would find them terribly salty, now.

[Stephanie]

My mom made something like this, but she called them salmon croquettes.

[Ron Johnson]

I foresee a post proclaiming that you can't call them latkes if you add salmon.

I think it sounds awesome though Stefany.

[Jinmyo]

I used to use the salmon tins (top and bottoms removed) as forms for the salmon cakes. But the tins I find these days have a rounded edge the opener can't catch to.

[Suzanne F]

I agree with everyone:

They are delicious, and so easy. They also happen to be a perfect vehicle for ketchup.

In my family, we also called them croquettes. We always had spaghetti with tomato sauce as a side dish.

I still make them every so often. I usually add crumbs from unsalted "Saltines" so that smoothes out the salt of the canned fish.

I shape them by hand. Smaller than the diameter of a fish can. (Glad I still have a dozen or so that I saved as muffin rings.)

One of my books (The Jewish Festival Cookbook by Fannie Engle and Gertrude Blair) loosely define "latkes" as pancakes, and give a number of variations on that theme, including buckwheat latkes raised with yeast. Neither Joan Nathan in Jewish Cooking in America nor Claudia Roden (The Book of Jewish Food) gives a hard-and-fast definition of latka. In fact, they use the modifier potato often, to specify potato latkes as opposed to some other kind. So why not salmon latkes?

Stephany and Sandra, I think you two are my long-lost sisters.

[stefanyb]

I think I'm going to actually make them this week.

They sure do smell up the kitchen, though, not that potato latkes don't.

To my little sisters: Mom said you should clean up the kitchen this time

[Sandra Levine]

Stephany and Sandra, I think you two are my long-lost sisters. 

I always wanted sisters.

[Suzanne F]

I'd rather have you for a sister than my real one.

[snowangel]

These were a favorite of my grandmothers, and she always served them with creamed peas, so I do, too. I do add some tabasco or cholula (sp?) to jazz them up, but not too much.

But now, I don't use canned salmon, I just fix more salmon (poached, broiled, whatever) than we'll need so we have leftovers for "salmon patties" the next night.

My kids like them, and because they "mush" so easily, especially with creamed peas, they were one of the first foods they ever ate (like at 4 months old).

[Dana]

Husband's family also made tuna "patties" as we called them at my house. Not nearly as good as salmon. Served with mayo only, no ketchup. Fried in veg oil. I make them when crunched for time or if I forgot to thaw out some meat.

[Ron Johnson]

Down in my neck of the woods salmon croquettes are ubiquitous. However, they are made with bread or cracker crumbs rather than potato as the filler. Homecooks make them into discs or pancake shapes which are pan-fried, restaurants form them into balls or large quenelles which are deep fried. They usually contain capers, green onion, egg, crumbs, salt and pepper. They are always served with macaroni and cheese and applesauce.

[dockhl]

These were a favorite of my grandmothers, and she always served them with creamed peas, so I do, too. 

Ditto. Haven't had these in 20 years, I'll bet. Sounds kinda good, esp with fresh salmon.............