Smoked Salmon With Mini-Potato Salads
Yom Kippur, the Jewish Day of Atonement, is a time when Jews are required to fast for 24 hours. At the end of this period, family and friends gather for the traditional break-the-fast meal.
The transition from fasting to feasting should be a gradual one. Light, simple food is best. This quick recipe is perfect for the holiday, which falls this Monday. Just add a few side dishes to complete the menu.
At a recent dinner, I served individual mini-potato salads topped with smoked salmon and garnished with a zesty mustard-dill sauce. Everyone enjoyed them so much, I decided to include them in our break-the-fast menu. The secret to this dish is that the potatoes are diced and boiled for only 8 minutes. This delicious main course can be prepared ahead of time and chilled until ready to serve.
Complete the meal with a selection of fresh fruit. Serve with the traditional honey cake, my family’s favorite holiday dessert.
Peel potatoes and dice. Rinse in cold running water. Bring large pot of salted water to rolling boil, drop in diced potatoes and boil until tender, 8 to 10 minutes. Drain in colander and transfer to shallow dish to cool.
Add carrot, fennel, red bell pepper, corn kernels, parsley, mayonnaise to moisten, and salt and pepper to taste.
Place a 3- or 4-inch ring mold on serving plate and spoon in salad mixture. Trim salmon slices to fit mold. Arrange slice of smoked salmon on top of salad. Repeat with remaining 7 serving plates. Spoon about 1 tablespoon Mustard-Dill Sauce around each serving. Garnish with dill sprigs.
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