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Issue 412: Arba Minim Plate

Esther Ottensoser

Shake up your fish appetizer with edible arba minim

Monday, October 02, 2017

 Mishpacha-Recipe

Photography By Bracha Elezary

Inspired by a friend of mine from LA who uses an actual esrog for this garnish (from her own tree!), I’ve taken the liberty to use a lemon for these “arba minim.” Whether you copy this exactly or create your own “set,” you’re sure to shake things up with your _ish appetizer this Yom To

You will need:


  • long breadsticks herbs for hadassim and aravos scallions lemon/esrog salmon salad


PREPARATION

Cut lemon or esrog in half and scoop out the flesh. Fill with salmon salad. Use a strip of scallion to tie the herbs to the breadstick. Lay it next to stuffed lemon/esrog.

Note: To make the salmon salad, I use fresh salmon (use your favorite recipe) and mash lightly with a little mayo and scallions.

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