Title: Smoked Salmon Packages
Categories: None
Yield: 1 servings

Smoked salmon slices; 2-3
-per person
Green onion; but of the
-smaller kind, In Hebrew it
-is called Irit, I think
-that in English it is
-either scallions or chives

-----------------------------SUGGESTED FILLINGS-----------------------------
Scrambled eggs; (this is
-what Hilton used, but
-obviously this cannot be
-prepared ahead)
Mixture of ground hard
-cheese with seasonings
Egg salad
Tuna salad
Fried mushrooms

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, converted by MM_Buster v2.0l.