I have been experimenting with cross-pollinating two of my fishcake recipes with a latke recipe this week. As a New Englander I have grown up with fresh fish cooked every which way. Here I have adapted a way of working with a frozen fillet to make grating possible. I am pleased with both my salmon and cod versions. —Sagegreen
peanut or olive oil for frying
grated salmon fillet, skinless (@1/2 lb.)
grated russet or Yukon gold potatoes, skins optional
Take a fresh salmon fillet and pop it in the freezer for a few hours so it will be easier to grate. When it is sufficiently hardened, insulate your hand with paper towels and grate the salmon using the large holes of a box grater. Add two tbl. of fresh dill and 1 tbl. of parsley to the salmon.
Next grate the potatoes with skin on or off. This usually takes 2 medium potatoes to yield one cup. Add the lemon zest, pepper, salt, paprika, and 1 tsp. of the vinegar to this. Let sit.
Grate the yellow onion. Combine all the grated ingredients together. In a colander, in cheesecloth, or just using your hands, squeeze as much excess out of the liquid as you can.
Add the beaten egg and flour to this squeezed-out mix. Form about 10 latkes. Divide these into two batches for ease of cooking.
For the rémoulade blend the sour cream, mayo, 2 tbl. of dill, 1 tbl. parsley, 1 tsp. of vinegar, dash of salt, paprika, mustard, and capers. Keep chilled until serving time.
Just before serving time heat a heavy gauge pan with a generous coating of peanut or olive oil. When sizzling, gently place half of the latkes in the pan. Cook until golden brown on one side. Press down gently. Flip each one, press down gently again, and cook until golden brown and evenly cooked in the middle. Make sure they have cooked through, then drain on paper towels. Repeat with the remaining second batch.
Plate the warm latkes. Pour the rémoulade sauce over them; sprinkle with paprika. Serve with garnishes of fresh dill.