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Name: Smoked Salmon Packages
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Mixture of ground hard; Tuna salad; Fried mushrooms; Green onion; but of the; Egg salad; Scrambled eggs; (this is; Smoked salmon slices; 2-3

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INGREDIENTS

Mixture of ground hard
Tuna salad
Fried mushrooms
Green onion; but of the
Egg salad
Scrambled eggs; (this is
Smoked salmon slices; 2-3
SUGGESTED FILLINGS

Servings

INSTRUCTIONS

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" on Sep 11, 1998,

NOTES

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Smoked Salmon Packages

Mixture of ground hard
 Tuna salad
 Fried mushrooms
 Green onion; but of the
 Egg salad
 Scrambled eggs; (this is
 Smoked salmon slices; 2-3
 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,

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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