I’m thinking ahead to Hanukkah and the New Year’s Eve weekend. For the first, of course latkes! For New Year’s? Hors d’oeuvre.
Here’s a recipe that works for either or both.
Salmon latkes in mini form. Fried right? So perfect for Hanukkah. Make them small enough and put them on some sort of base and you’ve got a super morsel for cocktail hour.
You can put the latkes on crackers or toasted bread, but I like using small tomatoes (campari tomatoes in the photo) as a base because it makes the hors d’oeuvre colorful. They are less crunchy but much juicier.
The latkes are freezable. Isn’t that nice?!
Mini Salmon Latkes
2 cups mashed cooked salmon
2 large eggs
1/2 cup matzo meal
2 tablespoons chopped chives
vegetable oil
12 campari tomatoes (approximately) (or other small tomatoes)
3 tablespoons mayonnaise
chives or fresh dill for garnish
In a bowl, mix the salmon, eggs, matzo meal and chives until well combined. Heat about 1/8-inch vegetable oil in a saute pan over medium heat. Shape the salmon mixture into 36 small disks. Fry, a few at a time, for 2-3 minutes per side or until crispy. Drain on paper towels. Before serving, slice the tomatoes about 1/2-inch thick. Place the latkes on top of the tomato slices. Spoon a small amount of mayonnaise onto the tops. Sprinkle with chopped chives for garnish (or use a tiny leaf of fresh dill).
Makes 36