Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
  Baba Ganoush
Gefilte Fish
  Jewish Holidays
  Kosher Recipes
  Kosher Wines
  Lox (salmon)
  Spices and Ingredients

Jewish Cooking

Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options


Jewish Recipes: Copyright - Disclaimer

Add us to your favorites


Jewish Recipes --> Recipes --> Salads

Aliza's Smoked Salmon Salad:
Recipe contributed by Aliza Bulow, Denver, CO
Recipe Ingredients:
  • 1 pound smoked salmon
  • 1 pound pasta (small shells or bow ties work well)
  • 1 bunch scallions
  • cup mayonnaise
  • teaspoon salt
  • teaspoon pepper, course grind
Smoked Salmon Salad Recipe:

(Great as the fish course for Shabbos [1] or for seudah shelisheet [2])

Boil and drain noodles.

Peel off and discard salmon skin, then break salmon into flakes.

Chop bottom half of scallions into little rings.

Mix everything together with mayo, salt and pepper.

Tastes even better the next day, keeps for about 5 days in fridge.


Chinook Salmon -- Jewish Denver Recipes-- Noodles and Pasta -- Shabbat -- Soups and Sauces

Cooking Tips:  

1: Shabbos: variant spelling for Shabbat:

"Shabbat" and "Shabbos," or sometimes also "Shabbes," all mean the Sabbath, which is on Saturday, the 7th day of the week. It refers to the day when G-d rested from creating the world, which he completed on the end of the sixth day. This is a holy day of rest, separated from the rest of the week by it's purpose, laws, customs and tone .
"Shabbat" is the Sephardic Jewish (Jews mainly descendant from the Iberian peninsula) and modern-day Israeli pronunciation, and "Shabbos" or "Shabbes" is the Ashkenazic Jewish (Jews
mainly originating from Eastern Europe) pronunciation of the word.  They are used interchangeably on this site.

Seudah shelisheet:

"Seudah Shelisheet" literally means "the third festive meal." It refers to the third meal of the three meals one is supposed to eat on the Sabbath day (on Shabbat/Shabbos).

This custom of eating three meals is written about in the Talmud, explaining the derivation from the book of Exodus (16:25) in the Torah. In the verse about the "mahn" ("manna" from Heaven given to the Israelites in
the desert), the word "hayom," meaning 'today' (referring to Shabbat) is written 3 times. The manna was given in a double portion on Friday, because it was to serve for the Sabbath as well (it was not permitted to glean the Manna from the fields on the Sabbath).

From the mention of "hayom" three times, the Talmud tells us we should eat 3 meals on Shabbat, which is a Holy day, and different from an ordinary day, when it was customary in olden times to eat only 2 meals , one during the day, and one at night.

This third meal has even greater spiritual significance than the first two (the first eaten on Friday night, the second, after services end around noontime), because it is not eaten for physical satiety, but rather to fulfill a Divine mitzvah or commandment. It can be (and usually is) a lighter meal than the first two, often consisting of salads and gefilte fish, eaten in the late afternoon after Mincha (the afternoon prayers), when the day is waning.

This third meal, Seudah Shelisheet, foreshadows the spiritual state of the World to Come, and is eaten to honor the Shabbat. It is customary to sing special, emotionally moving "z'mirot" (or, in the Ashkenazic pronunciation, "z'miros") which are liturgical poems and songs connecting us with G-d--such as "Yedid Nefesh"--during the meal.  There is also a slight element of sadness at that time, because we know that the Holy Shabbat is waning, and the day is almost over...

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods