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Salmon Potato Galettes

These latkes look kinda fishy to me.

At least, that was was my first thought when I glanced upon the recipe in Mark Bittman’s Fish: The Complete Guide to Buying and Cooking. I was on a mission to make salmon for dinner, since we don’t eat nearly enough seafood around here, and Dave complains when I pick up fish that he considers too flavorful (mackerel) or too bony (butterfish).

It’s really unfortunate. I grew up sailing, and I love fish. I caught the first fish I ever ate, in fact. (It was a fluke.) I wish we ate more fish, and blame my recent lack of fishy meals on Dave.

This is a perfect way to use up leftover salmon that has become boring, or the flesh left on the skin after you’ve cut salmon scallops for some other recipe. It revitalizes leftovers, transforms them into something different, something… crunchier.

Though Bittman calls these galettes, I look forward to serving them as Salmon Potato Latkes when Channukah comes around.

Salmon Potato Galettes
(from Fish: The Complete Guide to Buying and Cooking by Mark Bittman)
2 C grated peeled potatoes
2 C flaked cooked salmon
1 tbsp salt plus more to taste
2 tbsp minced fresh basil
Butter and olive oil for frying
Freshly ground black pepper to taste

Put the grated potatoes in colander and sprinkle them with 1 tbsp salt. Let them sit for 15 minutes, then rinse them and squeeze out as much water as you possibly can from them.

While letting the potatoes sit, mix together the salmon, basil, salt, and pepper.

You can use leftover salmon for this, or if you have salmon skeletons or skin left over from cutting off scallops, microwave it until the flesh is cooked enough to be easily removed and use that.

Mix the potatoes in with the rest of the ingredients. Form into patties.

Swirl half butter, half olive oil into a pan over medium-high heat and fry the galettes until they are golden brown on both sides and done.

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13 Responses to “Salmon Potato Galettes”

  1. Lydia says:

    My Brooklyn grandmother used to make something she called salmon croquettes, that were very much like this (except no basil — I don’t think she ever used fresh herbs in anything). I thought they were the best thing ever.

  2. sioux says:

    mmmm… I have a favorite “leftover fish” recipe that we think is faboo, we call them “fish balls” (yes, we’re definitely overgrown adolescents) – no potatoes, and I usually season them with tasty ground chilis, so they’re quite different; I’ll have to post it for you, and I look forward to trying this one next time we have leftover salmon…

  3. bonnie says:

    YUM. also, you read my mind as i was thinking i wanted salmon tonight and we have tons of potatoes… this is perfect.

  4. mitzi says:

    Oh, I love this! My favorite fish with one of my most beloved vegetables! I’m definitely trying this.

  5. Danielle says:

    Lydia – Don’tcha just love Brooklyn grandmothers? Mine isn’t so great at using fresh herbs, either, but she’s still a wonderful cook.

    sioux – Please do post it for me! Thank you!

    bonnie – How’d you like them?

    mitzi – Great! Please let me know how it goes!

  6. Valli says:

    These salmon patties look like something I must try. Thank you for posting the recipe!!!

  7. bonnie says:

    um, the resulting hash brown like stuff was quite tasty. clearly we are missing the technical skills to pull these off. also, i think pouch salmon is too wet. ooops.

  8. Danielle says:

    bonnie – What’s pouch salmon? (Maybe that’s what went wrong.) I’m glad it was tasty, at least!

  9. Katy says:

    These look amazing, and totally delicious!

  10. GG says:

    Has anyone tried this recipe with quality canned salmon?

  11. Emma says:

    Mmm.. this looks like a great way to use leftover salmon as you mentioned. The salmon I cook is always super-seasoned which could add a different dimension to the dish.

  12. Charlyene says:

    I read a recipe that cooked hash browns in a waffle iron! Could I do the same with this

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