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Parve
Easy
50 Minutes
Diets 
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
1 pound salmon, cut into tiny pieces (approximately 1/4-inch cubes)
juice of 1 lime (approximately 1 and 1/2 tablespoons) plus the zest of 2 limes
1 jalapeño pepper, cut into 1/3s
1 bunch of parsley (1 tablespoon dried parsley)
4 cloves garlic or 4 cubes Gefen Frozen Garlic
1 tablespoon toasted sesame oil
1 egg, beaten
Gefen Spicy Mayo (optional)
Line a baking sheet with Gefen Parchment Paper.
In a bowl, mix salmon with lime zest and juice, jalapeño pepper, parsley, garlic, and sesame oil.
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.
Pinch the tops and then the bottom sides, forming hamantaschen.
Brush with egg and place on baking sheet.
Bake at 400 degrees Fahrenheit for 20 minutes.
If desired, drizzle spicy mayo over the hamantaschen before serving.
Props sponsored by Set Your Table NJ
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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!
Because these are salmon, I’d freeze them raw. Allow to defrost in your refrigerator prior to baking.