Mini-Latkes with Smoked Salmon Mini-Latkes with Smoked Salmon

Author: Canadian Living

Tiny dollar-size latkes make crispy, delicious bases for lots of great toppings. Follow our suggestions and garnish with salmon or caviar, or get creative with your own toppings.

  • Portion size 50 servings
  • Credits : Canadian Living Magazine: December 2003



In large skillet, heat 1/4 inch (5 mm) oil over medium-high heat until hot but not smoking. Spoon in latke batter by tablespoonfuls (15 mL), leaving about 1 inch (2.5 cm) between each latke. With spoon, flatten to scant 1/2-inch (1 cm) thickness. Fry, turning once, until browned and crisp around edges, 4 to 5 minutes.

Drain latkes on paper towel-lined rimmed baking sheets. Repeat with remaining batter, removing any cooked bits from skillet after each batch and heating more oil as necessary. (Make-ahead: Let cool. Cover lightly and refrigerate for up to 2 days. Remove paper towels and reheat in 450°F/230°C oven for 5 minutes.)

Meanwhile, cut salmon crosswise into 1-inch (2.5 cm) wide strips. Top each latke with 1/2 tsp (2 mL) sour cream and 1 salmon strip; sprinkle with chives.

Nutritional facts <b>Per piece:</b> about

  • Sodium 64 mg
  • Protein 1 g
  • Calories 37.0
  • Total fat 1 g
  • Cholesterol 5 mg
  • Saturated fat trace
  • Total carbohydrate 4 g


  • Iron 1.0
  • Folate 1.0
  • Vitamin A 1.0
  • Vitamin C 2.0
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Mini-Latkes with Smoked Salmon