30 | OCTOBER 3 • 2019

Planning is the key to a successful
end to Yom Kippur fasting.
A

toning can be emo-
tionally exhausting.
Fasting on Yom
Kippur can be physically
draining. So, having your
break-fast meal ready to go is
important.
For most of us, it’
s custom-
ary to serve light, breakfast
or brunch-like foods after
the final shofar blast. Putting
it all together and serving
it attractively is the pitfall.
Planning is the key to provid-
ing a worry-free meal for all
those breaking the fast.
Lox, tuna salad, egg salad
and smoked fish can be
arranged on plates and plat-
ters and chilled until serving
time. Other dishes, such as
kugel, are best at room tem-
perature. Hot dishes may
require a little more creativity.
Often there’
s time during
the service when some peo-
ple take a break to go home
and relax before the conclu-
sion of the services. At this
time, the room temperature
foods can be removed from
the refrigerator and hot
foods popped into a pre-
warmed oven.

ROASTED MAKE-AHEAD
SALMON WITH DILL AND
YOGURT SAUCE
Ingredients:
1 uncut, boneless and skinless
fillet of salmon (about 2½-3
pounds)
¼ cup olive oil or extra-virgin
olive oil
Kosher salt and pepper to taste
Ground cayenne pepper to taste
¼ cup fresh lemon juice

Fresh dill and drained capers,
garnish
Sauce:
1 cup thick, plain Greek yogurt
½ cup chopped fresh dill
¼ cup fresh chopped scallions
(white and green parts), optional
¼ cup fresh lemon juice
2 Tbsp. smooth Dijon mustard
Directions:
Preheat oven to 300°F. Line
a rimmed baking sheet with
heavy-duty foil (or 2 layers
of regular foil). Spray the
foil with nonstick cooking
spray.
Arrange salmon skin side
down (even though there
is no skin) on the foil-
lined baking sheet, tucking
the tail portion of the fish
under the fillet (this makes
all the salmon an even
thickness). Drizzle the oil
over the fish and season
with salt, pepper and light
cayenne. Roast about 20-25
minutes (do not overcook;
the fish will continue to
cook on the baking sheet as
it cools).
Pick up both edges of the
foil (the short edges) and
slide the entire fillet onto a
serving platter. Drizzle with
lemon juice and garnish
with fresh dill and capers.
Combine all sauce ingre-
dients in a small bowl and
stir well. Transfer to a serv-
ing bowl and cover with
plastic wrap. The entire rec-
ipe may be prepared the day
before serving. Makes 8-12
servings.

Annabel Cohen
Food Columnist

Break-Fast Meal

Yom Kippur