RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Norwegian Lox - pareve
"Norwegian Jews have combined symbolism and tradition with ingredients and cooking methods commonly used in their adopted country. In Scandinavia, a cold table is a popular way to entertain. The dishes are always served either chilled or at room temperature, which means the meal can all be prepared in advance." Ethel Hofman and Myra Chanin Latke cooks who have heeded the warning not to prepare latkes in advance and keep them warm in oven, may want to try this recipe. It calls for the latkes to be served at room temperature. Can you imagine? You could actually serve latkes and sit down to join your dinner companions... Karen Selwyn * * * * * * * Norwegian Lox Latkes 1 pound potatoes, cooked and mashed (about 3 cups) 2 egg whites 2 tablespoons matzo meal 3 to 4 ounces smoked salmon (diced) 1/4 cup chopped fresh dill Salt and freshly ground pepper to taste Oil for frying Thoroughly mix potatoes, egg whites and matzo meal. Add salmon pieces, blending well. Repeat process and add dill. Season with salt and pepper. Divide mixture into twelve equal portions. Use your hands to shape the mixture into latkes. Heat oil in large skillet. Place latkes in skillet carefully to maintain shape. Cook over medium-high heat until crisp and golden. Flip and repeat procedure. Drain on paper towels. Serve at room temperature. Makes 12 latkes. Source: "Hanukkah, Norwegian-Style: ...Jewish Emigres Take Advantage of the Foods and Cooking Methods of Their Adopted Homeland" Ethel Hofman and Myra Chanin "Cooking Show" THE PHILADELPHIA INQUIRER
