The writer is the author of Faye Levy’s International Jewish Cookbook.EASY SALMON SALAD WITH FRESH DILLMake this salad with any cooked fish – poached, baked, broiled, grilled – or with canned salmon or tuna. It’s delicious in a sandwich with thinly sliced cucumbers or tomatoes, or served on greens. If you like, add chopped celery. For extra flavor, you can add a little chopped smoked fish or lox, or a sprinkling of capers. You can substitute lowfat mayonnaise for regular, or make the dressing with part yogurt, leben or sour cream.2 cups cooked salmon or other fish, or 170 gr.(6 oz.) canned, flaked2 green onions, green and white parts, finely chopped3 to 5 Tbsp. mayonnaise2 to 4 tsp. strained fresh lemon juice, or to taste1 Tbsp. chopped fresh dillcayenne pepper to tastefreshly ground black pepper to tastesalt to taste (optional)Combine salmon and green onions. Stir in 3 Tbsp. mayonnaise, 2 tsp. lemon juice and the dill. Season to taste with cayenne and black pepper, and if necessary, add more mayonnaise or lemon juice. Add salt only if needed. Serve cold.Makes 2 servingsEGG SALAD WITH ONIONS AND MUSHROOMSThis recipe is from The Second Avenue Deli Cookbook.Sharon Lebewohl and Rena Bulkin use schmaltz (chicken fat) to saute the onions and mushrooms and to enrich the salad, but note that you can substitute corn oil when sauteing and omit the final enrichment. To get 2 cups sliced mushrooms, you will need about 170 gr. (6 oz.) whole mushrooms.For a smoother version of the egg-and-mayonnaise mixture, they recommend chopping the eggs finely in a blender or food processor and then using the processor to blend in the mayonnaise.Anya Van Bremzen and John Welchman consider this kind of salad to be Russian and flavor their mayonnaise dressing with chopped dill, Dijon mustard and lemon juice. They recommend serving the salad on a thick slice of sourdough rye accompanied by a crunchy deli pickle.1 Tbsp. plus 1 tsp. corn oil2 Tbsp. schmaltz2 cups chopped onions2 cups sliced mushrooms, thoroughly scrubbed and cut into 2-cm. (3⁄4-in.) slices, then each slice cut into small pieces about 5 mm. (3⁄16 in.) wide12 hard-boiled eggs1⁄2 cup mayonnaise1⁄4 tsp. white peppersalt to taste (optional)Heat 1 Tbsp. of the corn oil and 1 Tbsp. of the schmaltz in a large skillet, and saute the onions, stirring often, until nicely browned. Remove to a bowl with a slotted spoon.Add 1 tsp. each of corn oil and schmaltz to the skillet, and brown mushrooms well over medium-high heat. Add to the bowl with the onions, and let cool.Peel eggs, and mash them with a fork or potato masher in a large bowl. Add mayonnaise, 2 tsp. of the schmaltz and pepper, and mash in thoroughly. In a large bowl, use a fork to toss egg mixture with onions and mushrooms.Add salt if needed. Serve chilled.Makes 6 servings
Satisfying summer salads
Easy-to-make dishes that are light but filling.
The writer is the author of Faye Levy’s International Jewish Cookbook.EASY SALMON SALAD WITH FRESH DILLMake this salad with any cooked fish – poached, baked, broiled, grilled – or with canned salmon or tuna. It’s delicious in a sandwich with thinly sliced cucumbers or tomatoes, or served on greens. If you like, add chopped celery. For extra flavor, you can add a little chopped smoked fish or lox, or a sprinkling of capers. You can substitute lowfat mayonnaise for regular, or make the dressing with part yogurt, leben or sour cream.2 cups cooked salmon or other fish, or 170 gr.(6 oz.) canned, flaked2 green onions, green and white parts, finely chopped3 to 5 Tbsp. mayonnaise2 to 4 tsp. strained fresh lemon juice, or to taste1 Tbsp. chopped fresh dillcayenne pepper to tastefreshly ground black pepper to tastesalt to taste (optional)Combine salmon and green onions. Stir in 3 Tbsp. mayonnaise, 2 tsp. lemon juice and the dill. Season to taste with cayenne and black pepper, and if necessary, add more mayonnaise or lemon juice. Add salt only if needed. Serve cold.Makes 2 servingsEGG SALAD WITH ONIONS AND MUSHROOMSThis recipe is from The Second Avenue Deli Cookbook.Sharon Lebewohl and Rena Bulkin use schmaltz (chicken fat) to saute the onions and mushrooms and to enrich the salad, but note that you can substitute corn oil when sauteing and omit the final enrichment. To get 2 cups sliced mushrooms, you will need about 170 gr. (6 oz.) whole mushrooms.For a smoother version of the egg-and-mayonnaise mixture, they recommend chopping the eggs finely in a blender or food processor and then using the processor to blend in the mayonnaise.Anya Van Bremzen and John Welchman consider this kind of salad to be Russian and flavor their mayonnaise dressing with chopped dill, Dijon mustard and lemon juice. They recommend serving the salad on a thick slice of sourdough rye accompanied by a crunchy deli pickle.1 Tbsp. plus 1 tsp. corn oil2 Tbsp. schmaltz2 cups chopped onions2 cups sliced mushrooms, thoroughly scrubbed and cut into 2-cm. (3⁄4-in.) slices, then each slice cut into small pieces about 5 mm. (3⁄16 in.) wide12 hard-boiled eggs1⁄2 cup mayonnaise1⁄4 tsp. white peppersalt to taste (optional)Heat 1 Tbsp. of the corn oil and 1 Tbsp. of the schmaltz in a large skillet, and saute the onions, stirring often, until nicely browned. Remove to a bowl with a slotted spoon.Add 1 tsp. each of corn oil and schmaltz to the skillet, and brown mushrooms well over medium-high heat. Add to the bowl with the onions, and let cool.Peel eggs, and mash them with a fork or potato masher in a large bowl. Add mayonnaise, 2 tsp. of the schmaltz and pepper, and mash in thoroughly. In a large bowl, use a fork to toss egg mixture with onions and mushrooms.Add salt if needed. Serve chilled.Makes 6 servings