Happy Purim!

I saw the recipe for these savory hamentaschen and I could not resist trying them!  Honestly, I was not expecting much, it was ust the novelty that I was going for, but to my great surprise, they were really, really good!  The only change I made was to make the cucumber-dill sauce as a chunky sauce rather than processed smooth.

I had a lot of extra filling, so we made salmon sticks out of the remainder.  They were not pretty, but they tasted really good.

We ate this for lunch, and between three of us, we polished off everything except 3 of the salmon sticks.  I call that a success!

Salmon Hamentaschen

Slightly adapted from Sharon Matten on aish.com

1 14.75-oz can red salmon (wild caught) – do not drain

1 1/4 cups bread crumbs

2 large eggs (locally grown)

1 small onion (white or red), diced

1/2 cup ketchup

4 sheets puff pastry, defrosted (I only had 1 sheet, which is why I had extra filling)

Cucumber-dill Sauce

1/2 large cucumber, peeled and diced

1/2 – 3/4 cup mayonaise

1/2 Tbasp dried dill

Directions

Preheat oven to 400F.  Line 2 large cookie sheets with parchment paper.

Mix together the cucumber, mayonnaise and dill.  Adjust amount of dill and mayonnaise to taste.  Set aside.

In a large bowl, crumble the salmon and, using your hands, mix together with the bread crumbs, eggs, onion and ketchup until fairly smooth.

Roll a sheet of pastry to 9×11.  Use a round cookie cutter or glass to cut circles from the pastry dough.

Spoon the salmon mixture onto the puff pastry circles.  Pinch into triangle hamentaschen.

Bake for 15 minutes until browned.

Serve warm or cold with the Cucumber DIll Sauce.  Enjoy!