Smoked Salmon Latkes
Source: From "Cooking Secrets of the C.I.A." by the Culinary Institute of America.
15 to 20 pancakes

4 large Idaho potatoes, peeled and halved
1 small onion, peeled and quartered
2 eggs, lightly beaten
1/4 cup matzo meal
3 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces smoked salmon trimmings, finely chopped
2 tablespoons finely snipped chives
About 6 tablespoons oil.
Sour cream for serving

1. On a box grater, alternate grating each potato with some of the onion so that the acid of the onion helps to slow the oxidation of the potatoes. Squeeze the excess moisture from the potato mixture and place in a large bowl.

2. Stir in the beaten eggs, matzo and flour. Add the salt, pepper, smoked salmon and chives. (It is easiest to combine the mixture with your hands.)

3. In two large nonstick skillets heat about 1 1/2 tablespoons oil in each over medium-high heat. When very hot, add about 1/4 cup of the mixture for each latke to the pan, pressing down with a spatula. Cook about 4 to 5 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm in a 200-degree oven.

4. Repeat until all of the latkes are cooked, adding oil as necessary. Serve with sour cream.