• on March 19, 2007

Darlington Hebrew Congregation בית שלום

Since we had our inaugural Oneg Shabbat, I have been persuaded to write the recipe for the Salmon Cakes that I made!

It is supposed to be enough for 6 people but it depends on the people!  Enjoy! Naomi

Salmon Cakes


212-g/7and a ½ oz. of cooked salmon or white fish

1 small onion

Salt and freshly ground black pepper

1 egg, beaten

3 tablespoons matzo meal

Vegetable oil for frying


Place the salmon and any of its juices in a mixing bowl. Peel and finely grate the onion and add to the salmon, together with salt, pepper and beaten egg. Mix well and then add the matzo meal to the mixture. Leave it aside to stand for 15 minutes!

On a lightly floured surface, shape the salmon mixture and fry in the vegetable oil until golden brown on both sides.

Serve hot or cold.

Joyce’s Egg and Onion
5 eggs, hard-boiled, shelled and chopped
1 large onion finely chopped
2 1/2 oz. (chicken fat) or margarine
salt and grnd black pepper
black olives to garnish if wished
Mix together onions and eggs and use fat to bind, season to taste and serve garnished if wished or on bread etc.
N.B Joyce says use vegetable fat instead of chicken for milk meals and when in season spring onion can be used.
I have been asked how to make the Persian rice dish we had at our inaugural oneg Shabbat so here goes. It is not all that tricky really but does require time as you have to start by soaking the rice for at least 3 hours! . My son tells me that this isn’t a totally authentic recipe (I cut it out of a magazine years ago) but is an approximation of the rice served for weddings.  Peninnah
 This makes enough for 6 people. Persian ‘wedding’ rice
300g basmati rice
2 oranges
2 carrots
5tsps olive oil
40g unsalted butter
1/2 tsp cinnamon
2tsps sugar
1/tsp saffron
25g pistachios, shelled and roughly chopped
25g chopped blanched  almonds
25g raisins, soaked in warm water at least 15 mins
25g barberries or sour cherries or cranberries
For the tah dig (crunchy topping)
3 tbsps olive oil
40g unsalted butter
method1. wash rice, cover with cold water and leave to soak 3 hrs at least
2.Use potato peeler to take off orange rind very thinly and then slice into very thin strips. put rind in pan, cover with water and boil 2 or 3 mins then drain.
3.Use mortar to grind saffron a bit then add it to 60ml hot water and grind it up more, leave to dissolve as much as possible
4. Peel carrots and cut into very fine strips about 6cm long.
5. heat oil and butter in frying pan and sauté carrots 4 mins until soft (don’t brown them)
6. Add cinnamon, sugar, drained orange peel and cook another min
7. add saffron and water mix and stir, then stir in almonds, pistachios drained raisins and barberries (or the substitute). leave on one side until needed.
8. Drain and wash well the  rice then put it into large pan of already boiling salted water and boil 4 mins on fast. (I add the STRAINED juice of the 2 oranges) Drain it and rinse  it yet again in warm water. (this gets rid of all the starch and is essential or rice will be like glue!)
9. In large strong pot (I use a cast iron one),gently melt tah dig butter and oil until it sizzles but not browning or burning. Put in 1/3 of rice and pat it down, then half the carrot mix then another 1/3 of the rice then rest of carrot mix and then last 1/3 of the rice. Don’t forget to season with a little salt and pepper each layer of rice (I ALWAYS forget!)
10. Now make 3 holes in the rice with handle of wooden spoon, and wrap tight fitting lid in foil or grease proof paper (recipe says tea towel but I have set fire to these several times so don’t advise it at all!) This is to keep the steam in.
 11. Put on HIGH heat for 4 mins then turn down to LOW for 15 mins . DON’T take the lid off or the steam escapes.
12. get a big plate or tray, pass a palette knife round the sides of the pot, put your plate on top and turn out onto the plate (like an upside down cake). This is quite tricky with a heavy pot and I usually get help! (If you like you could save a bit of the carrot mix to decorate the turned out rice for a special occasion)

Iranians eat rice like this every day but don’t usually have the carrot mix except for special occasions but the crunchy tah dig is essential as is all that soaking and pre-boiling.

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