Salmon Latkes

Salmon Latkes are a simple dairy lunch or dinner. Although canned salmon is much more expensive than it was in the old days, this is still an inexpensive recipe, ideal for a Hanukkah lunch. From "The Gourmet Jewish Cook".

• Ready In: 25 mins
• Yields: 2 dozen

Ingredients

• 1 (15 1/2ounce) can salmon
• 2  eggs
• 2⁄3 cup  finely chopped onion
• 1⁄2 cup  breadcrumbs or 1⁄2 cup matzo meal
• 1  tablespoon  fresh minced dill (optional)
•  salt
•  freshly grated black pepper
•  vegetable oil

Directions

1. Remove skin and bones from salmon.
2. In a large bowl, combine the salmon with its juices, the eggs, onion, bread crumbs, and dill.
3. Season to taste with salt and pepper and mix well.
4. Set aside for 15 minutes. Not included in prep or cooking time.
5. With wet hands, shape the mixture into latkes.
6. In a large heavy skillet, heat 1/8 inch of oil.
7. Fry the latkes until golden brown on both sides.
8. Drain on paper towels.
9. Serve hot or cold.