Seder Salmon Schmear Supreme
At your next seder, theyll all scramble to stake out a special schmooze spot by this supreme schmear of schmears! Its a piquant salmon nosh, and great for ANY party. A Kosher for Passover make-your-own canape treat. Chag Sameach!
At your next seder, theyll all scramble to stake out a special schmooze spot by this supreme schmear of schmears! Its a piquant salmon nosh, and great for ANY party. A Kosher for Passover make-your-own canape treat. Chag Sameach!
- 1 teaspoon dried oregano
- 1 tablespoon distilled white vinegar
- 4 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 3 ounces kosher for passover vegetable potato pancake mix look for streit's
- 2 large eggs (or 4 medium) separated, for mayo, then pancakes. organic eggs always safest and best. good to have extras on hand
- 1 cup water for pancakes
- 4 to 5 tablespoons extra virgin olive oil for pancakes
- 2 pounds salmon fillets likely will be about 3 large fillets. marinate, bake/broil, process fine (remove skins after baking, before processing).
- 3/4 cup extra virgin olive oil for salmon marinade
- 2 lemons juice of, separated
- 1/4 cup fresh thyme leaves
- 2 teaspoons kosher salt separated
- 2 heaping tablespoons cracked black pepper separated
- 1 teaspoon ground turmeric
- 2/3 cup carrots finely processed
- 1 small sweet onion finely processed
- 12 scallions white ends, thinly and neatly sliced
- 6 scallions green tops, thinly and neatly sliced
- 3 heaping teaspoons white horseradish i make one teaspoon the 'hot' kind but is not essential
- 3 tablespoons extra virgin olive oil for final combination of schmear
- 3/4 cup kosher for passover mayo *ingredients follow*
- 1/2 cup canola oil for mayo
- 3 clean forks
- 2 boxes manischewitz passover crackers matzo and/or tiny tam tams
- Carbohydrate 2.16497975795012 g
- Cholesterol 11.79340162 mg
- Fat 6.05478263518952 g
- Fiber 0.532773404905036 g
- Protein 4.84716231403589 g
- Saturated Fat 0.855428004444788 g
- Serving Size 1 1 Serving (61g)
- Sodium 79.408402488767 mg
- Sugar 1.63220635304508 g
- Trans Fat 0.303240229915645 g
- Calories 81 calories
Step-by-step
- This recipe is best staggered over several days. Day ONE: Make your kosher mayo!
- First step, pasteurize egg/s! Needed: 1 large egg, 1 tablespoon fresh lemon juice, 1 tsp salt.
- First, wash outside of egg/s briefly with dish soap and warm water. Then crack and separate yolk from white. Then, in a glass measuring cup or facsimile, add yolk only. With FIRST clean fork, whisk up the yolk. Then add 1 tblsp lemon juice, stir again with same fork. Cover measuring cup with plastic wrap. Put in microwave for 4-5 secs on high, remove. Stir with SECOND clean fork, cover with new piece of plastic wrap, return to microwave for another 4-5 secs on high, remove and stir with THIRD clean fork. Have a couple extra eggs on hand if this does not go well and you make scrambled eggs. Should work with most microwaves however.
- Now that your yolk is pasteurized, add it, and 1 tsp kosher salt and 1 tblsp white distilled vinegar to a medium bowl.
- Then to bowl, very slowly drizzle the canola oil while whisking constantly. Don't add more oil until you have created a stable-looking emulsion. Slowly, slowly add the rest of the oil whisking very constantly. This could take as much as ten minutes. Refrigerate the mayo tightly covered until needed. It will not have same density or appearance of store-bought mayo but will serve it's function quite well when the time comes.
- Day TWO: Marinate the salmon! To a gallon freezer ziploc bag, add the 3/4 cup EVOO, 4 minced garlic cloves, juice of 1 lemon, 1 heaping tblsp of cracked pepper, 1 tsp dried oregano, 1/4 cup fresh thyme leaves, 1 tsp kosher salt. Then refrigerate marinade for at least a couple of hours.
- Then add the 2 pounds fresh salmon filets to the ziploc bag, shake and combine thoroughly with the marinade. Refrigerate ideally for about 16 hours. (overnight!)
- Day THREE: Cook the salmon, make the pancakes, assemble the Schmear!
- Remove salmon filets from ziploc bag, place on aluminum foil on broiling pan, then cover again with aluminum foil. Preheat oven to 300F and bake for 40 minutes. Then remove top layer of aluminum foil and broil filets for 7 minutes. Remove from oven, refrigerate for a few hours covered on a plate.
- Prepare 3 ounce bag of vegetable potato pancakes (Kosher for Passover). Follow instructions on packaging. Make them small, and be sure to cook all the way through (without scorching). Do this a few hours in advance of rest of recipe combination so pancakes have time to dry at room temperature. No need to refrigerate.
- Now shred, chop, process all ingredients required for assembling the schmear.
- In large bowl, start combining ingredients: fine-processed pancakes, horseradish, turmeric, 1 tblsp cracked black pepper, fine processed salmon, carrots, sweet onion, juice of 1 lemon, 3/4 cup Kosher! Mayo, white ends of scallions. Then make sure to add 3 tblsps of EVOO to lubricate the final combo.
- Chill in fridge, overnight is a must.
- Day FOUR: go to the Seder! Line a medium-sized crystal or nice presentation bowl with big leafy lettuce, then add Seder Salmon Schmear Supreme. Garnish with chopped green scallion tops. Surround with Passover crackers. Summon all guests and tuck into the schmear. L'chaim!
The Backbone Ingredient
Olive oil performs the heavy lifting across multiple stages of this multi-day preparation. Beyond serving as the fat base for the salmon marinade, it provides the necessary lubrication during the final blending phase so the processed fish and vegetables bind smoothly into a cohesive spread instead of turning into a dry paste. Quality matters greatly here since the oil flavor remains prominent in the unheated mixture.Make-Ahead Logistics and Staging
Staggering the tasks over several days is necessary for food safety and flavor development. Day one requires producing the scratch-made mayonnaise, which relies on a careful, slow drizzle of canola oil to build a stable emulsion without breaking. Day two involves marinating the fish for sixteen hours to let the aromatics penetrate the flesh deeply. Day three brings the baking phase at 300 degrees Fahrenheit for 40 minutes, followed by a brief broil to finish the exterior before everything is combined and chilled overnight.Texture Control
Achieving the correct consistency depends heavily on moisture management. Cooking the potato pancakes in advance and letting them dry completely at room temperature prevents excess steam from turning the final spread watery. Processing the carrots and sweet onions finely ensures they distribute evenly through the dense fish mixture without creating watery pockets during storage.
