Passover Appetizers

• 2 pkg Smoked Salmon (divided)
• 1 pkg Light Cream Cheese (softened)
• ½ cup Light Sour Cream
• 2 tbsp Fresh Lemon Juice
• ¼ cup Fresh Dill (chopped)
• Fresh Dill (for garnishing)

• Combine 1 package salmon, cream cheese and sour cream in a food processor.
• Process the mixture until smooth.
• Add lemon juice, remaining salmon and dill. Grind till you get a spreadable consistency.
• Garnish with fresh dill.
• Serve with assorted crackers and vegetables.

• 2 lbs Asparagus (approximately ½ inch thick)
• 2 tbsp Kosher Salt
• 3 tbsp Butter/ Pareve Margarine
• 2 tbsp Lemon Juice
• Kosher Salt (to taste)
• 3 tbsp Sesame Seeds (toasted)

• Break off or cut the tough wood part of each asparagus stalk.
• Place the asparagus in a large skillet.
• Pour enough water to cover the asparagus and add 2 tbsps. kosher salt.
• Boil the water on high flame.
• Reduce the flame and simmer for about 7 to 10 minutes until the asparagus gets tender.
• Meanwhile, place a small saucepan on medium flame and melt butter.
• Remove from heat and stir in lemon juice and salt.
• Drain the asparagus and place on a serving platter.
• Drizzle lemon butter on top and garnish with sesame seeds.
• Serve immediately.

• 4 lb round Red/ White Potatoes
• 3 cloves Garlic (minced)
• 6 tbsp Butter
• 1 cup Water
• 1 tsp Salt
• 2 tbsp Fresh Parsley (snipped)
• 2 tbsp Fresh Chives (snipped)
• 2 tbsp Fresh Oregano (snipped)
• 2 tbsp Fresh Thyme (snipped)
• 2 tbsp Fresh Rosemary (snipped)
• ¼ cup Mayonnaise
• ¼ cup Dairy Sour Cream
• ½ cup Half-and-half, Light Cream or Milk
• Salt (to taste)
• White/ Black Pepper (ground)
• Snipped Fresh Herbs (optional)

• Peel the potatoes and chop them.
• Take a large heavy pot and combine potatoes, garlic, 4 tbsps. butter, water and salt.
• Boil the water on high flame and reduce the heat to low.
• Cover the pot and simmer for 20 to 25 minutes or until the potatoes are tender.
• Add in parsley, chives, oregano, thyme and rosemary. Mix well.
• Allow the mixture to stand for about 5 minutes.
• Mash the mixture using a potato masher until smooth.
• Add mayonnaise, sour cream and half-an-half. Mix well.
• Add salt and pepper.
• Melt the remaining 2 tbsps. butter and drizzle over the mashed potatoes.
• Garnish with fresh herbs.
• Serve immediately.

• 2 Onions (thinly sliced)
• ¼ cup Olive Oil
• 1 tsp Honey
• Salt to taste
• Black Pepper to taste
• 1 Cauliflower (cut into small florets)
• 4 Eggs (beaten)
• 12 cup Matzo Meal
• 3 tbsp Dill (chopped)
• 2 tbsp Parsley (chopped)

• Toss cauliflower florets with 2-tablespoon olive oil. Place it in a preheated oven (450°F). Reduce the temperature to 350°F and bake for 15-20 minutes with occasional toss.
• Take the remaining olive oil in a skillet and heat it over medium heat. Add onion once the oil is hot and sprinkle salt over it. Sprinkle with salt to help the juices come out. Sauté it until onions become golden brown.
• Mix the baked cauliflower with cooked onions, eggs, dill and matzo meal, parsley, in a food processor. Season well with salt and pepper and keep it in an oiled baking dish and bake for 45 minutes.
• Serve hot.