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Smoked Salmon Kreplach is a tribute to New York deli
date:Feb 17, 2013
a slotted spoon to paper toweling to drain. Keep fried kreplach warm on a metal drain tray in a 250-degree oven while finishing frying the remaining kreplach.

Toss the (now drained) wine potatoes and capers with enough dressing to just moisten. Serve kreplach as an appetizer on top of the wine potatoes and capers. Garnish with additional dressing along with the julienned salmon. Kreplach also can be served as an appetizer with the dressing as a dip.

Tester's note: Leftover salmon kreplach can

12/25 22:45