A few noshes for your table from the World Series of Jewish Noshes


Adrienne Uffer with her Smoked Salmon Deviled Eggs.Adrienne Uffer with her Smoked Salmon Deviled Eggs.(Part one of two parts)

These dishes scored high marks from Temple Beth-El’s event judges. Some even won prizes! Make these delicacies yourself and you might even receive praise from family members. It’s as easy as chopped liver.

Vegan Chopped Liver

Paula Bodo and

Karen Borger


1 cup brown lentils

5 large yellow onions

1/2 cup chopped walnuts

2 tablespoons olive oil


Finely slice onions and sauté in olive oil until nicely caramelized, preferably in a stainless-steel pan. Stir frequently.

Cook/simmer lentils until soft/moist in 2 to  2 1/2 cups of water for about 40 minutes. Add salt or vegetarian bouillon cube to water. Drain if necessary.

Combine the 3 ingredients plus olive oil in a big bowl and blend with an immersion blender or a hand wand mixer. Add salt to taste.

Prepare a day in advance for ultimate flavor.

Grandma Yetta’s Potato Latkes

Michael Chazan


2 cups peeled potatoes

1 small onion

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon flour

1/2 teaspoon baking powder

2 beaten eggs


Soak potatoes in cold water for 1 hour. Drain and hand-grate potatoes. Combine other ingredients and mix well. Fry in corn/vegetable oil.

Smoked Salmon Deviled Eggs

Adrienne Uffer


8 extra-large eggs

1/2 cup sour cream

2 ounces cream cheese, room temperature

2 tablespoons mayonnaise

1 tablespoon freshly squeezed lemon juice

2 tablespoons minced fresh chives (plus extra for garnish)

4 ounces minced smoked salmon

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Capers for garnish


Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.

Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in     ted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.

Add the sour cream, cream cheese, mayonnaise, lemon juice, chives, smoked salmon, salt and pepper to the egg yolks. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg-yolk mixture. Cover with plastic wrap, taking care not to flatten the filling, and refrigerate for 30 minutes for the flavors to blend.

When ready to serve, garnish with capers and some chopped chives.

Irina Missiuro is a writer and editorial consultant for The Jewish Voice.