Salmon Arayes

Victoria Dwek Victoria Dwek
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These are an absolute keeper. I may even like them better than beef arayes because they’re lighter, but still full of so much flavor. Here are some more perks: This recipe totally works using Atlantic salmon; you don’t need a more expensive variety. Second, you don’t need a ton of fish! All the arayes you see in the photo were made using only 1/2 pound salmon. I know that these mini pitas are not available everywhere (mine are made by Shore Pita), so if you can only find full-sized pitas, cut them into quarters for a nice appetizer. I did not use a grill pan here; the arayes are perfect when you lightly fry them in olive oil in a regular frying pan.

30m 4-6
Easy Pescatarian Parve

Contains: Gluten, Wheat, Sesame

Directions

  1. In a bowl, combine salmon, parsley, garlic, lemon juice, salt, coriander, cumin, cinnamon (if using), and black pepper.

  2. Stuff salmon mixture into pitas, pressing down well.

  3. Heat a thin layer of olive oil in a sauté pan. Once hot, add pitas and cook for one to two minutes, until golden and crispy. Move the pitas around using tongs to brown the edges evenly (as the pitas are rounded once they are stuffed).

  4. Flip and cook on the second side about 30 seconds, until golden. Cook the edges where salmon is exposed

    for another 30–60 seconds. Serve with techinah.

Credits

Description:
Photos by Chay Berger
Styling by Faigy Cohen

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1 Comment

Uri •

Recipe is unclear. When do I cook salmon? When do I add spices?

Raquel Malul Kosher.com Team •
Reply to Uri

I would add all the spices in step one. Then the recipe says to fill it into the pita raw and cook it in the pan. Just make sure it's fully cooked :)