| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Arab |
|
1 |
servings |
INGREDIENTS
|
|
Smoked salmon slices; 2-3 per person |
|
|
Green onion; but of the smaller kind, In Hebrew it is called Irit, I think that in English it is either scallions or chives |
|
|
Scrambled eggs; (this is what Hilton used, but obviously this cannot be prepared ahead) |
|
|
Mixture of ground hard cheese with seasonings |
|
|
Egg salad |
|
|
Tuna salad |
|
|
Fried mushrooms |
INSTRUCTIONS
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@netvision.net.il> on
Sep 11, 1998, converted by MM_Buster v2.0l.
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