A playful Purim appetizer: puff pastry salmon hamentashen baked into their classic triangular shape—perfect for the seudah.
If you enjoy a thematic touch for Purim, these salmon hamentashen are an ideal choice. The recipe is simple, versatile, and makes a great make-ahead appetizer. You can prepare a large batch, freeze the baked pastries, and reheat them when needed. They work beautifully for the Purim seudah or as a crowd-pleasing hors d’oeuvre throughout the month of Adar.
Puff pastry is the backbone of this recipe: effortless to work with and reliably elegant. Even if the shapes aren’t perfectly symmetrical, the puff pastry bakes up golden and attractive, so the finished hamentashen always look impressive.
For the pastry I prefer Pepperidge Farm puff pastry sheets for their flavor and texture, but any good-quality sheet will do. They typically come two sheets per package, which is convenient when you’re baking for a group—use one sheet now and keep the other in the freezer for next time.
You can make the filling with either fresh salmon cut into small cubes or with high-quality boneless, skinless canned salmon. Fresh salmon gives a richer, buttery bite that pairs especially well with the flaky pastry, but a good canned salmon will still produce delicious results and is an easy, economical option.
A quick note: there’s no need to apologize for choosing canned salmon if that’s what you use. Present confidently—the flavors of lime, garlic, jalapeño, and sesame oil shine through whether you use fresh or canned fish. If you prefer a version specifically designed for canned salmon, consider adapting this filling to other portable formats such as mini knishes.
The filling can be prepared up to a day in advance and refrigerated until you are ready to assemble and bake. Once baked, the hamentashen freeze and reheat well, making them a convenient make-ahead option when planning a holiday menu.
I like serving these as individual appetizers, lightly drizzled with spicy mayo for a touch of heat and creaminess. For a buffet, arrange them on a large platter with a bowl of spicy mayo on the side. If you’d rather not assemble individual pastries, the filling can also be rolled into a single deli-style log using one sheet of puff pastry and sliced after baking.
For best results, bake on a sturdy, rimless cookie sheet to promote even browning and a crisp bottom. Puff pastry responds well to heat distributed through a solid pan, so a good baking sheet makes a noticeable difference.
Salmon Hamentashen Appetizer
Ingredients
- 1 lb. salmon, cut into ¼-inch cubes (or 2 6-oz. cans boneless, skinless salmon)
- Zest of 2 limes (about 4 teaspoons)
- Juice of 1 lime (about 1½ tablespoons)
- ⅓ jalapeno, finely diced (add more to increase heat)
- 1 handful fresh parsley, about ¼ cup, chopped (or 1 tablespoon dried parsley)
- 4 cloves garlic, crushed (or 4 frozen cubes)
- 1 tablespoon toasted sesame oil
- 2 puff pastry sheets, thawed
- 1 egg, beaten
- Spicy mayo, for drizzling (optional)
Instructions
-
Preheat the oven to 400°F (200°C).
-
In a mixing bowl, combine the salmon cubes (or flaked canned salmon) with lime zest and juice, diced jalapeño, chopped parsley, crushed garlic, and toasted sesame oil. Adjust salt and heat to taste.
-
Roll one puff pastry sheet slightly larger and thinner, then cut into 9 equal squares. Use the rim of a cup or a small ramekin to cut a round from each square; spraying the rim lightly with oil prevents sticking.
-
Place about 1 tablespoon of the salmon mixture in the center of each pastry circle.
-
Form each into a hamentashen by pinching the top and two sides to create a triangle. Arrange the pastries on a lined baking sheet and brush the surfaces with beaten egg. Repeat with the second pastry sheet.
-
Bake in the preheated oven for about 20 minutes, until the pastry is puffed and golden.
-
If desired, drizzle with spicy mayo before serving, or serve the mayo on the side for dipping.
Notes
Tip: If the thawed dough is stiff, warm it briefly in the microwave for 10–12 seconds to make rolling easier.
Make ahead: The filling keeps in the refrigerator for a day. Baked hamentashen freeze well and reheat in the oven until warmed through.
Recipe by Faigy Murray