One of the symbols of Rosh Hashanah is the fish head – “God will make you the head, not the tail” is the blessing. Fish is often served at one of the holiday meals and here are a few salmon recipes that would be nice to serve for lunch or brunch.
HOT DOG BUN SALMON SANDWICHES
(This recipe is adapted from Food & Wine. It makes 8 servings.)
1/2 cup plain yogurt
2 finely chopped celery ribs with leaves
1 tbsp chopped chives
2 tbsp chopped flat leaf parsley
1 tbsp fresh lemon juice
salt and pepper to taste
4 loose cups flaked roasted salmon
8 hot dog buns
melted unsalted butter
- In a bowl, combine yogurt with celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in salmon.
- Heat a griddle. Brush the cut sides of the buns with butter and toast.
- Fill the buns with salmon salad. Top with potato chips.
(This recipe comes from Rick Moonen of RM Seafood in Las Vegas with my changes. It makes 6 servings.)
5 coarsely chopped scallions, white and green parts only
3/4 cup coarsely chopped red pepper
3/4 cup coarsely chopped green pepper
1 1/2 pounds skinless, centre-cut salmon, cut into 1-inch cubes and frozen for 30 minutes
1/2 cup dry breadcrumbs
salt and pepper to taste
2 tbsp unsalted butter
1/4 cup olive oil
6 split and toasted brioche buns
harissa-spiced mayonnaise (optional)
cucumber relish, lettuce and tomato slices, for serving
- Pulse scallions and peppers in a food processor until finely chopped. Transfer to a bowl. Pulse salmon until finely chopped and with some bigger chunks. Transfer to bowl.
- Fold in breadcrumbs, salt and pepper and one-third cup harissa mayonnaise (to make: add two tablespoons of the North African paste to two-thirds cup mayonnaise). Oil hands and shape into six patties. Transfer to a lightly oiled plate and refrigerate 30 minutes.
- Light a grill. Melt one tablespoon butter and two tablespoons olive oil in a frying pan. Add three burgers, cook on both sides four to five minutes. Transfer to a plate. Add another one tablespoon butter and two tablespoons olive oil to pan and fry remaining burgers.
- Spread harissa mayonnaise on buns. Top with burgers, relish, lettuce and tomato slices.
SMOKED SALMON AND ONION FRITTATA MUFFINS
(This recipe comes from Foods You Want for the Life You Crave by Nealy Fischer. It makes 4 to 5 servings.)
1 1/2 tsp olive oil
1 tbsp unsalted butter
1/2 small finely chopped onion
1 1/2 ounces lox or smoked salmon
4 large beaten eggs
1/4 cup chopped chives
- Preheat oven to 400°F. Grease six-cup muffin pan with olive oil or vegetable spray.
- Heat olive oil and butter in a frying pan. Add onion and cook eight minutes.
- Move onions to one side of frying pan, fry smoked salmon one minute. Break into small pieces.
- Transfer onion and salmon to a bowl and allow to cool.
- Add eggs, chives, salt and pepper to bowl and combine. Pour into muffin cups. Bake for 20-25 minutes or until eggs are set in the centre. Let cool one minute then remove from pan.
Sybil Kaplan is a journalist, editor of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She has written the kosher restaurant features for janglo.net since 2014 and leads weekly English-language Shuk Walks in Machane Yehuda.