Salmon Hamantaschen

Purim is all about finger foods, so these are just perfect! The savory and sour flavors of the salmon and lime go really well together. Yield: 15–20 hamantaschen

Directions

Prepare the Salmon Hamantaschen

1. Line a baking sheet with Gefen Parchment Paper.

2. In a bowl, mix salmon with lime zest and juice, jalapeño pepper, parsley, garlic, and sesame oil.

3. Using the rim of a cup or ramekin, cut out a circle from each puff pastry square. Place one tablespoon of the mixture in the center of each circle.

4. Pinch the tops and then the bottom sides, forming hamantaschen.

5. Brush with egg and place on baking sheet.

6. Bake at 400 degrees Fahrenheit for 20 minutes.

7. If desired, drizzle spicy mayo over the hamantaschen before serving.

Tips:

These freeze amazingly.

Variations:

Skip making individual hamantaschen and instead make a salmon log using puff pastry sheets.

About:

Props sponsored by Set Your Table NJ

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

Faigy murray Finger food Fish Hamantasch Hamantash Hamantashen Hamentash Mykitchen_mystudio Salmon Savory

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Michelle Greenwald

1 month ago

I noticed the tip at the bottom that these freeze amazingly. Would you freeze them before baking or after? Would love to make these in advance of Purim if possible. Thank you!