By Devorah Lerer
As Purim is now upon us, I wanted to create a recipe that is both delicious and takes the various aspects of Purim into account. So after a little bit of brainstorming, I came up with an interesting take on hamantaschen. As Adar is mazal Adar dagim, I figured, why not put it together with salmon? What I love about these salmon hamantaschen is that you can serve them to your guests as an appetizer at your Purim seudah. Who said a hamantasch has to be a cookie with jelly inside? This recipe also contains some wine as homage to the wine we drink on Purim (don’t worry, it’s only a little bit of white wine so you can save the rest of the bottle for Purim).
You can watch me making the hamantaschen step by step on Ossie’s Fish’s Instagram @ossiesfish.
Salmon Hamantaschen With Sweet And Savory Sauce
Yield: about 14 or 15 hamantaschen
Equipment: 5-inch round cookie cutter and toothpicks
- 3 (6-ounce) skinless salmon fillets
- ⅓ cup soy sauce, divided
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper, divided
- 1 puff pastry roll or 2 puff pastry sheets
- ⅓ cup duck sauce, divided
- 1 egg
- Black or white sesame seeds (optional)
- 2 tablespoons canola oil
- 1 cup sliced onions
- 1½ cups sliced shiitake mushrooms
- 1 cup shredded carrots
- 2 tablespoons chopped cilantro
- Pinch of salt
- ½ cup water
- 2 tablespoons teriyaki sauce
- 2 tablespoons dry white wine
Preheat oven to broil. Cut each salmon fillet into 3 squares and then cut those squares into triangles.
In a bowl add a quarter cup of soy sauce, olive oil, garlic powder, and ¾ teaspoon black pepper. Mix those ingredients well.
Add the salmon. Distribute the rub evenly so the salmon is completely covered.
Place the salmon in a baking sheet and put it in the oven for about four to five minutes (don’t cook longer because you don’t want your salmon to overcook when it’s added to the pastry).
Once the salmon is slightly browned, remove them and preheat your oven again to bake at 375°F.
Open up the puff pastry and roll it to make sure it’s about an ⅛-inch thick.
Use a 5-inch round cookie cutter to make circles from the dough. You should make about 14 to 16 circles.
Poke each circle of dough with a fork like you would poke matzah (what holiday is this?) so that the dough doesn’t puff up.
Place half a teaspoon of duck sauce in the center of each circle. Do not spread.
Place a piece of fish on top of the duck sauce, shape the dough like a triangle, and pinch closed so the dough doesn’t open up.
In a small bowl crack the egg and whisk it with a fork. Brush the egg wash on dough for shine.
Sprinkle some sesame seeds on top to your liking (optional).
To ensure the dough doesn’t open in the oven you can use toothpicks to keep the hamantaschen pinched closed. Bake in the oven for approximately half an hour until the dough is golden brown.
Sweet and Savory Sauce
Place a sauté pan on a medium flame and pour in the canola oil. Sauté onions for 2 minutes and add in the mushrooms and carrots. While the vegetables are cooking you add a pinch of salt and a quarter teaspoon of black pepper. Sauté for another 4 to 5 minutes.
Remove the vegetables from the pan. Add in the water, remainder of the duck sauce, remainder of the soy sauce, teriyaki sauce, and white wine.
Mix it all together and wait until the sauce comes to a boil.
Add the vegetables back in. Let it cook for another 2 minutes on a medium flame and throw in the cilantro. Let the sauce cool.
After you remove the hamantaschen from the oven, let them cool for a few minutes, and pour sauce on top! Enjoy!
Devorah’s passion for the kitchen brought her into the culinary world. Her style of cooking is bold, flavorful, and colorful. She enjoys developing new recipes and using her creativity to prepare fresh dishes that look and taste amazing. Devorah enjoys sharing her passion for cooking by doing cooking demos and sharing her experiences around the kosher restaurant scene. You can follow her on Instagram @diningwithdevo.