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Norweigan Lox Latkes

Norweigan 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

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.

Makes about 12 latkes.

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Basya Devorah Amherst, MA November 6, 2011

Great idea These look fabulous. Am saving the recipe for Hanukkah, but I may have to try them out before that!

Thanks for all the wonderful recipes on this website. I was looking for a latke recipe that called for finely grated potatoes and onions, which is how my best friend's mother used to make them when we were girls. Ida made the best, and the potatoes were finely grated. I also remember my grandmother grating on a wire grater, which created a fine pulp rather than the big pieces we see in so many recipes. I think these are more traditional. So thanks again for providing these wonderful links to the past plus innovations. Truly the best of both. Reply

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