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Smoked Salmon Challah Bites

September 16, 2010 by Mary Anne Rittenhouse 7 Comments

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Mary Anne here. As I’ve mentioned before, the Ellicott clan was raised in a Christian-Judeo household. We were confirmed Catholics but our step-dad, George, was a devout Jew. And as he embraced our Christmas and Easter traditions with all the enthusiasm of an excited toddler, we honored his religious holidays as well – and none more so than the High Holidays. My sister, two younger brothers and I all fasted on Yom Kippur and I’m certain George was very touched by our solemn observance.

We were kids though, and while we understood the seriousness of the day, I must confess during those long hours of fasting my mind wandered to the treats that lay ahead. While this holiday traditionally breaks the fast with a fabulous assortment of all-things-dairy including creamed herring, egg salad etc., it was always the platter of lox and bagels that got my stomach growling. It was the one day of the year that I could eat all the lox I wanted and no one said boo!

Yom Kippur is right around the corner, and while George has long since passed on and I no longer observe this sacred day of atonement, I wanted to pay tribute to the man that took on our motley Ellicott crew. These Salmon Bites are fancier than what we were served back in the day – and they’re certainly not cheap – but George was a man who was generous in his heart, soul, and thin wallet. Shalom, George.

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Smoked Salmon Challah Bites
Makes 48 Bites

Note: Use the leftover Challah for French toast or our fabulous herbed croutons.

Ingredients:
1 lb. smoked salmon – $9.99
8 oz. whipped cream cheese – $1.67
2 Tablespoons finely chopped fresh dill – $0.99
zest of ½ a lemon – $0.50
1½ – 2 Teaspoons fresh lemon juice – included above
2 cloves finely minced garlic, separated – stock
salt and pepper to taste
4 Tablespoons olive oil – stock
8 slices of Challah or large Brioche – $4.99
small container plain yogurt or sour cream – $0.99
2 oz. jar red lumpfish caviar or salmon roe ( totally optional) – $6.29
Grand Total Assuming Well-Stocked Pantry (including caviar): $25.42
Total Per Bite: $0.53
Grand Total Without the Caviar: $19.13
Total Per Bite: $0.40

Directions:
1. Preheat the oven to 350 degrees. Cut the Challah in half. Next, cut from the widest ends of each half, slicing the bread into 3/4″ thick slices. Cut each slice into 6 pieces, totally 48. They should be about 2-3 inch irregular squares.

2. Arrange the 48 pieces on a large cookie sheet. Combine 1 clove of the minced garlic with 4 Tablespoons of olive oil. Using a pastry brush, lightly paint each square. Bake for 12 minutes until pale gold. Transfer to a wire rack and allow to cool completely. *Note: If preparing the day before, once cooled, store in a zip lock bag or sealed container for up to 2 days.

3. Meanwhile, combine the whipped cream cheese, lemon zest, lemon juice, chopped dill, the other clove of minced garlic. Season with salt and pepper. Stir well to combine thoroughly.

4. To assemble: Spread the herbed cream cheese mixture on each piece of Challah. Top with a slice of salmon, cutting it to fit the bread. (I use my kitchen shears.) Top with a small dollop of sour cream or yogurt. Follow with a sprinkle of red lumpfish. Garnish the platter with sprigs of dill.

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Filed Under: Breakfast & Brunch, Holidays, Hors d'Oœuvres, Recipe Index, Recipes Under $20, Seafood, Spreads, Dips & Salsas Tagged With: Afternoon Parties, afternoon tea, Breakfast & Brunch, bridal party, entertaining, family, food, Holidays, Hors d'Oœuvres, Recipes Under $20, Seafood, yom kippur

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. TraceyJoy76 says

    September 16, 2010 at 9:34 am

    ooooohhhhh yum, these little guys look wonderful, almost can take a bite from the screen, lol. Hmmm wondering if I could add a few capers for garnish instead of the caviar??? This is a keeper.

    What a wonderful tribute to step-dad George.

    Reply
    • feastonthecheap says

      September 16, 2010 at 12:01 pm

      Thanks Tracey! And yes, of course capers are a natural choice for these babies, and a whole lot cheaper. I contemplated using them instead (part of my own well-stocked fridge, I always have capers handy), but since I already have my recipe for Smoked Salmon with Mustard Dill Sauce and Capers posted, I figured I’d break the bank with grocery store lumpfish caviar. All a part of my ode to a wonderful step-dad. George never believed in pinching pennies and worked at least 3 different jobs at a time, just so he could take care of us. What a guy! Let us know how you like our latest creation. Warm Regards, Mary Anne

      Reply
  2. MRS. A says

    September 16, 2010 at 8:14 pm

    GREAT CREATION!!! GREAT INTRO = AND A BEAUTIFUL TRIBUTE TO YOUR STEP-DAD. HE WILL BE IN MY CHRISTIAN PRAYERS. XOOX LOVE.MRS.A
    P.S. READ MY FACEBOOK COMMENT-ON YOUR WALL-THIS COULD BE IDEA #4 .SHALOM.

    Reply
    • feastonthecheap says

      September 16, 2010 at 8:34 pm

      Already answered your message! Thank you so much for thinking of us. Your timing is impeccable, as always. Love to you and your family. xoxo

      Reply
  3. thecompletecookbook says

    September 17, 2010 at 4:30 am

    What a lovely tribute to your special step-dad George and as always a brilliant recipe. Decadent and divine – a perfect combination.
    🙂 Mandy

    Reply
  4. CNA Training says

    September 20, 2010 at 4:56 am

    Great information! I’ve been looking for something like this for a while now. Thanks!

    Reply
  5. Ateş Ölçer says

    October 19, 2010 at 10:18 am

    wooww it looks delicious, I liked it.

    Reply

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