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Recipe by Sara Wasserman

Salmon Fingers with Almond Coating

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Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Tree nuts - Egg

This elegant salmon appetizer can be served with or without the crepe bowls. Either way, you’ll be rewarded with plenty of compliments.

Ingredients

Salmon

  • 1 pound (450 grams) salmon fillets, cut into 3/4-inch (2-centimeter) strips

  • 4 tablespoons Gefen Mayonnaise

  • 1 tablespoon lemon juice

  • a pinch of salt

  • 3 and 1/2 ounces (100 grams) ground almonds

  • oil, for frying

  • scallions, for garnish

Crepe Bowls

  • pinch of salt

  • oil, for frying

Directions

Prepare the Salmon

1.

Mix mayonnaise, lemon juice, and salt together. Dip each strip of salmon into the mixture and then coat with ground almonds. Fry in oil until golden.

Prepare the Crepe Bowls

1.

To serve, place two salmon fingers on the diagonal inside each crepe bowl. Garnish with scallions, if desired.

2.

Combine potato starch, water, eggs, oil, and salt into a smooth batter.

3.

Lightly coat an eight-inch (20-centimeter) frying pan with oil and heat over medium flame. Pour a ladleful of batter into the pan and tilt to cover evenly. Fry on one side until dry on top and then carefully flip to the second side and fry for one more minute. Remove from pan onto a paper towel-lined plate and repeat process until the batter is finished.

4.

Preheat oven to 350°F (180°C).

5.

Arrange 10 ramekins on a baking sheet. Drape a crepe inside each one. Bake for 20 minutes until the crepes are crispy and golden.

Salmon Fingers with Almond Coating

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