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Parve
Easy
4 Servings
Allergens 
40 Minutes
Diets
Elegant and refined. A Yom Tov worthy appetizer.
4 slices salmon fillet
1/3 cup Gefen Mayo
generous handful fresh parsley
1–2 large cloves garlic or 1-2 cubes Gefen Frozen Garlic
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice, or to taste
salt, to taste (be generous)
pepper, to taste (be generous)
1/4 cup shelled pistachios
1/4 cup hazelnuts, skinned and preferably roasted
1 tablespoon Haddar Brown Sugar
1 teaspoon Gefen Olive or walnut oil
1/2–1 teaspoon fresh lemon juice (optional, but recommended)
2 teaspoons prepared red horseradish, such as Manischewitz
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice
salt, to taste
remaining mayo mixture from salmon prep
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9 x 13-inch (23 x 33-centimeter) pan with Gefen Parchment Paper and spray with cooking spray. Pat salmon dry and place in pan.
In a food processor fitted with the S-blade, add the mayonnaise, parsley, garlic, honey, lemon juice, salt, and pepper. Blend together well, scraping down the bowl as needed.
Place a spoonful of the mixture on each piece of salmon, spreading it evenly over the top. Set aside the remainder of the mixture. Let salmon sit for 10 minutes (in the fridge is fine) to absorb the flavors.
Meanwhile, prepare the nut crunch; coarsely chop the pistachios and hazelnuts and place in a small bowl. Add the brown sugar, oil, and lemon juice, if using, and mix to coat evenly. Gently press onto each piece of salmon, covering it generously. Bake for 20 minutes, uncovered.
For the dipping sauce, add the horseradish, honey, lemon juice, and salt to the remaining mayo mixture in the food processor and mix well. Serve dipping sauce in a one-ounce (30-gram) cup alongside the salmon. Alternatively, serve salmon on a platter and put the sauce in a small bowl in the center.
Styling and photography by Chay Berger. Food prep by Leah Hamaoui.
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