Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Smoked salmon slices; 2-3 per person |
| \N \N | Green onion; but of the smaller kind, In Hebrew it is called Irit, I think that in English it is either scallions or chives |
| \N \N | Scrambled eggs; (this is what Hilton used, but obviously this cannot be prepared ahead) |
| \N \N | Mixture of ground hard cheese with seasonings |
| \N \N | Egg salad |
| \N \N | Tuna salad |
| \N \N | Fried mushrooms |
SUGGESTED FILLINGS
Note: for fillings, use about 3 tbs per slice.
Source: Me and Hilton
Everybody that knows me will be tickled to learn that I actually give out ideas about fish - I am not a fish person. However, here is an idea of mine, which is an adaptation of something I saw once in the coffee shop at Hilton Tel Aviv (thank you Hilton). It is a little patchkeray (messing around, for those not fluent in Yiddish), but very impressing, can be made ahead and not difficult. The catch is that good salmon, as I explained previously, is hard to come by in Israel... But hey, nobody is perfect.
Spoon about 3 tbs of filling (depends on size of slices) on each salmon slice.
Take all four corners of salmon slice, and join them. The salmon will be shaped like a sac.
Close sac with one or more "thread" of onion by tying it around the joined corners.
Serve on a platter 2-3 sacs, and garnish with finely chopped onions, capers, parsley sprigs.
Of course, Hilton served this with toast slices.
Posted to JEWISH-FOOD digest by "Raya Tarab" <tarab@...> on Sep 11, 1998, converted by MM_Buster v2.0l.