date:Feb 17, 2013
brown on each side.
My recipe today is a dish I made for a menu at Sanford in 1998, celebrating the 50th anniversary of Israel. It is a mini-size kreplach inspired by Murray; I fill the won ton wrappers with a smoked salmon and potato filling, crisply fry them, then serve them with a horseradish, tomato and grainy mustard dip.
If you're not happy after trying these, please let me know - don't bother Murray.
Smoked Salmon Kreplach
Makes 36 kreplach
1 large russet potato (12 ounces)
2 tables