We all look for various Shabbos appetizers, as well as different pareve foods, to serve during the week. Here are some great fish recipes I’m happy to share.
Baked Dijon Salmon
¼ cup margarine, melted
3 tbsp Dijon mustard
1 ½ tbsp honey
¼ cup bread crumbs
¼ cup finely chopped pecans
4 tsp chopped fresh parsley
4 4-ounce salmon fillets
Salt and pepper, to taste
1 lemon for garnish
Preheat oven to 400 degrees.
In a small bowl, stir together the margarine, mustard and honey.
Set aside. In another bowl, mix together bread crumbs, pecans and parsley.
Brush each salmon fillet lightly with honey-mustard mixture, and sprinkle the tops of the fillets with the breadcrumb mixture.
Bake salmon 12-15 minutes in the preheated oven or until it flakes easily with a fork. Season with salt and pepper and garnish with a slice of lemon.
Tri-Colored Gefilte Fish
Using three loaves of gefilte fish (or for a smaller crowd, use less but divide fish into thirds), defrost each loaf in its own bowl. When defrosted, to bowl number one add a bunch of cleaned, chopped dill.
To bowl number two, add carrots (I used canned to make it easier) which were drained and mashed. I usually eyeball it but I would say one can is plenty. In bowl number three, add about 4-5 tablespoons of red horseradish. If you like it with a more reddish color, you can add a drop or two of red food coloring.
Take three loaf pans (I like using the disposable tins because the fish comes out much more easily with these), and spray each tin with Pam.
In each tin, first spread the carrot layer; you may need to use a spatula with hot water to make it easier to spread it out. Then layer the dill layer over it. The top layer would be the horseradish layer. Smooth it out nicely.
Bake at 350 until the fish is solidified. Depending on your oven, I would say it is about 40 minutes. Let cool and refrigerate. Before serving, turn out onto a cutting board and slice into nice-size slices.
Take a loaf of gefilte fish. Defrost slightly so it’s manageable enough to cut.
Take off wrapper and cut loaf into slices. Coat each slice with flour, then egg, then coat with breadcrumbs. Fry in hot oil just till a crust forms, and then bake about 35-45 minutes or until done. Yummy!
Gail Hochman has been a resident of Bergen County for over 30 years and has been blessed with many grandchildren.
By Gail Hochman