Salmon “Hamentaschen”


Happy Purim!

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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.

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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.

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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.

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

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

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

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Bake for 15 minutes until browned.

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

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Categories: Jewish Holiday, Kosher, Purim, Recipe | Tags: | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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