Salmon Fingers With Almond Coating

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

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.

Recipe tags

Appetizers Apps Crepes Dairy free Fish fingers Fried Fried fish Gluten free Ground almonds Ground nuts Mayo Mini Non-dairy Nut crusted fish Pareve Parve Pesach Pesach appetizer Pretty fish dishes Pretty presentation Salmon Starters Sugar free