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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
Though I usually prefer recipes that can be made in advance and frozen, fish generally needs to be made fresh. This recipe has to be made as close to serving as possible, but since all foods are more fun on sticks, it’s so worthwhile. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
12 salmon “fingers” (cut salmon fillet into 1/4- to 1/2-inch, or 1/2-to 1-centimeter fingers)
4 sheets phyllo dough
1/4 cup Gefen Mayonnaise
1/4 cup olive oil, plus more for smearing on dough
1 cup fresh baby spinach leaves
1/2 cup walnuts
1/4 cup olive oil
2 cubes Gefen Frozen Garlic
1/2 teaspoon Haddar Kosher Salt
1/2 teaspoon freshly ground Gefen Pepper
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Blend all pesto ingredients. Smear two tablespoons of the sauce over the salmon pieces.
Add 1/4 cup mayo and 1/4 cup olive oil to the remaining pesto and set aside for the dipping sauce.
Smear phyllo sheets with olive oil and stack one on top of another. Cut into 1/2-inch (1 and 1/4 centimeter) strips. Twist a stack of strips around each salmon slice.
Lay the salmon slices on a lined baking sheet. Place in oven and bake for 10 minutes. Raise oven heat to broil and broil for one to two minutes.
Thread two wrapped salmon fingers on each skewer and serve alongside the dipping sauce. Alternatively, make the same recipe using both salmon and sea bass, and thread one salmon finger and one sea bass finger on each skewer. For sea bass, add three sundried tomatoes to the dipping sauce.
Photography: Moishe Wulliger Food Styling: Renee Muller
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