| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Cklive11 | 1 | servings | |
INGREDIENTS
| 3/4 | lb | Salmon fillet; cut into 6 pieces |
| 1/2 | Lemon; thinly sliced | |
| 1 | Egg | |
| 1/2 | c | Milk |
| 3/4 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 6 | tb | Butter or vegetable oil |
| Lemon wedges | ||
| Optional garnish: Cucumber and Red Onion; (recipe follows) | ||
| ; Salad |
INSTRUCTIONS
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, 1/4 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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