Norweigan Lox Latkes

(yields 24 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

Mix potatoes, egg whites and matzo meal very well. Add salmon pieces, blending well. Repeat process and add dill. Season with salt and pepper. Divide mixture into equal portions, and shape each into latkes. Heat oil in large skillet. Carefully place latkes in skillet. Cook over medium-high heat until crisp and golden. Flip and repeat until crisp and golden on both sides. Drain on paper towels. Serve at room temperature.

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