What makes this dish not a recipe in the strict sense of the term is, I don’t go and make two quarts of chutney just so I can use some of it to make a salmon dish. Rather, apples being plentiful in the fall, I make a large batch of chutney, confident I will find great uses for it. For example, this past week, Rosh Hashanah lasting three whole days, I was reluctant to make all of Shabbos food at the same time I made the food for the two first days, especially fish. So I remembered my magic solution: As always, I had my apple chutney on hand. I mixed some with a little olive oil, smeared the mixture on a side of salmon, and roasted it at very high temperature. It was delicious, and easy as 1-2-3! Having some good homemade condiments on hand is something I’m very big on: . These condiments and preserves are so fabulous and so easy to prepare the dish you use them on hardly needs any other adorning: Totally plain poached chicken breasts or baked fish or tofu, for example, will find their rightful place in the gastronomic world wearing a different but very becoming hat each time you decide to top them with one of the many foolproof preparations I have included in my cookbooks.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
