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Dinner Tonight

Break Fast in the Slow Lane

October 04, 2000|JUDY ZEIDLER | SPECIAL TO THE TIMES

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.

Smoked Salmon With Mini-Potato Salads

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

I prefer White Rose potatoes.

3 boiling potatoes

Salt

1 carrot, diced

1/2 cup diced red bell pepper

1/2 cup diced fennel

1/2 cup raw corn kernels

1/2 cup minced parsley

1/2 cup mayonnaise

Pepper

8 thin slices smoked salmon (lox)

Mustard-Dill Sauce

8 sprigs fresh dill

* 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.

8 servings. Each serving: 189 calories; 526 mg sodium; 7 mg cholesterol; 13 grams fat; 13 grams carbohydrates; 4 grams protein; 0.59 gram fiber.

Mustard-Dill Sauce

Active Work and Total Preparation Time: 10 minutes

This sauce can be prepared several days ahead. Cover with plastic wrap and refrigerate. Try replacing the dill with basil leaves, cilantro, watercress, parsley or sorrel.

3 tablespoons Dijon mustard

1 teaspoon ground mustard

2 tablespoons sugar

1 tablespoon vinegar

1/3 cup olive oil

3 tablespoons chopped (or snipped) fresh dill

* Combine Dijon mustard, ground mustard, sugar and vinegar in small deep bowl, mixing well. With wire whisk, slowly beat in oil until it forms a thick mayonnaise-like sauce. Stir in dill. Cover with plastic wrap and refrigerate until ready to serve.

Makes about 2/3 cup. Each tablespoon: 68 calories; 92 mg sodium; 0 cholesterol; 6 grams fat; 3 grams carbohydrates; 0 protein; 0.11 gram fiber.

Menu

Smoked Salmon

Mini-Potato Salads.

Mustard-Dill Sauce

INGREDIENTS

Shopping List

1 ear corn

Fresh dill

Fennel

Red bell pepper

Parsley

Potatoes

Smoked salmon

Staples

Carrots

Mayonnaise

Dijon mustard

Ground mustard

Sugar

Olive oil

Vinegar

Game Plan

30 minutes before: Peel, dice and boil potatoes.

25 minutes before: Dice vegetables, chop parsley and dill.

20 minutes before: Make Mustard-Dill Sauce.

15 minutes before: Toss potatoes with vegetables and mayonnaise.

5 minutes before: Arrange on plates using mold.

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