Salmon Hamantaschen

February 10, 2022

Purim is all about finger foods, so these are just perfect! The savory and sour flavors of the salmon and lemon go really well together.

Yield: 15–20 hamantaschen


1 lb. salmon, cut into tiny pieces (approximately ¼-inch cubes)

Zest of 2 limes

Juice of 1 lime (approximately 1½ tablespoons)

1 jalapeño pepper, cut into thirds

1 bunch of parsley (1 tablespoon dried parsley)

4 cloves garlic

1 tablespoon toasted sesame oil

20 puff pastry s.quares

1 egg, beaten

Spicy mayo (optional)


Line a baking sheet with parchment paper.

In a bowl, mix salmon with lime zest and juice, jalapeño pepper, parsley, garlic, and sesame oil.

Using the rim of a cup or ramekin, cut out a circle from each puff pastry square. Place 1 tablespoon of the mixture in the center of each circle.

Pinch the tops and then the bottom sides, forming hamantaschen.

Brush with egg and place on baking sheet.

Bake at 400°F for 20 minutes.

If desired, drizzle spicy mayo over the hamantaschen before serving.

Variation: Skip making individual hamantaschen and instead make a salmon log using puff pastry sheets.

Tip: These freeze amazingly.