Ronnie's Notes
A couple of years ago I wrote an article about salmon croquettes for the Nosher (My Jewish Learning). I acknowledged that salmon croquettes (latkes, patties) are not particularly elegant and not fashionable, and yet they are beloved in so many Jewish families. I don’t know anyone above a “certain age” whose mom or grandma did NOT make salmon latkes.
For me, salmon latkes are not only great food, they conjure many memories (they were my mother’s favorite — and last — meal). I make them the way my mom made them (the recipe is in the article link above).
And yet I also vary the recipe so much that I can’t, in good conscience, call them salmon latkes. First, because I don’t always use salmon. Second, I add a lot of extras that weren’t ever part of my mom’s original recipe.
Here’s one of my favorite variations. I make it with bluefish because I really love bluefish. But any fish will do.
Instructions
Cut the potatoes into large chunks and cook them in lightly salted water for or until tender.
Drain under cold water and peel.
Mash the potatoes and place them in a bowl.
Add the fish, egg, scallion, olives, tomatoes, parsley, mustard and salt and pepper to taste.
Mix the ingredients to distribute them evenly.
Shape portions of the mixture into 4 patties about 1/2-thick.
Dredge the patties in the flour and shake off the excess.
Heat the butter and olive oil in a sauté pan over medium heat.
When the butter has melted and looks foamy, add the patties and cook for per side or until hot, crispy and golden brown.
Serve garnished with lemon quarters.