– Kadaif topping on fish to bring another textural addition to your plate should not be limited to this recipe only. Don’t like tahini or tamarind? Maybe shmear some honey mustard on there and then top with the kadaif. Maybe you’re like me and don’t love a sweet fish? How about sprinkling Montreal steak seasoning over your salmon instead of salt and pepper and then add a layer of white horseradish sauce or the horseradish mayo from this book (shameless plug — not embarrassed) on your fish and then top with the kadaif? I think you catch my drift. Kadaif on fish is an excellent idea and should not be limited to this exact recipe. Go, play, have fun and then tell me what you did so I can do it too!
– I really prefer to use the frozen kadaif for this recipe (and in general). However, if you only have access to the dried kadaif that comes in a bag, you can use that.
– Since all ovens are not created equal, you may need to broil the salmon for the last two minutes of cooking to get the maximum crunchability out of your kadaif!
Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.