SUSHI'S SALMON PATE
(Parve &\or Dairy)
INGREDIENTS:
1 & 1 1 large (16 oz.) + 1 small can of red salmon (check for kosher
approval)
1 medium onion
1/2 cup boiling water
1.5 tbs. unflavored agar-agar gelatin like (check for good hecsher)
2 tbs. lemon juice
1/2 cup mayonnaise
1/4 tsp. paprika
1/2 tsp. dill weed (check for infestation)
1 cup milchig cream or 'parve' coffee creamer (make sure it is really 'parve')
DIRECTIONS:
Drain the cans of salmon, do not save the liquid, but keep the bones and skin. Prepare using a food processor fitted with metal blades, blend the onion, water, gelatin, and lemon juice. Add mayonnaise, paprika, dill & salmon. Blend. Add cream, and continue to blend. Pour into greased 6-cup mold. Refrigerate for 3 days.
When ready to serve, loosen the edge of the mousse with a knife, hold a warm damp cloth under the mold for a minute, and then invert on a serving plate.
ADDING CLASS: If you have a "fish" shaped mold, this is very attractive, decorate with olives and pimentos for eyes and scales, placed on a bed of lettuce.
NOREEN'S SHABBAT GEFILTE FISH
1 fish loaf (A & B or similar)
1 large onion
1 small can of mushroom buttons
1 jar of good marinara sauce
A. Keep fish frozen till ready to prepare
B. Place fish on a sheet of aluminum foil
inside of a oven-tempered dish or pan .
C. Smoother fish with 1 layer of marianra
sauce
D. Next layer,
place the thinly sliced onion all over the top of the fish.
E. Surround the fish with one small
can of either button or sliced mushrooms.
F. Add a small amount of marinara to cover and
also blend in the mushrooms.
G. Cover tightly with the aluminum foil
and bake covered at 350 degrees Farenheit - 1 hour.
H. Uncover and bake for an exta half hour.
I. B'TAYAVON!!!!!
GEORGE'S SPICEY FISH with PEPPER SAUCE
INGREDIENTS:
2 lb. fried or grilled fish, flaked
1 cup finely chopped onion
1 cup finely chopped green bell pepper
½ cup finely chopped coriander
½ cup ground pine nuts, almonds, and pistachio nuts
3 cups sesame paste sauce (Taratour)
1 tbs. dried coriander
dash ground paprika
½ tsp. ground chili (red pepper)
½ tsp. ground cumin
½ cup olive oil
½ tsp. salt
DIRECTIONS:
A. Fry in hot oil onion, bell pepper, and coriander
until soft.
B. Stir in spices, salt and ground nuts.
C. Pour sesame paste sauce over the mixture,
D. Stir constantly on medium heat until oil bubbles
appear and the mixture thickens.
E. Pour mixture in serving platter.
F. Garnish with fish flakes, lemon wedges, fried
pine nuts and some chopped parsley.
© Copyright 2002 Kosher Technical Konsultants
