Last week I shared with you my adaptation of a recipe from a preview copy of Amelia Saltsman's cookbook The Seasonal Jewish Kitchen for Roasted Carrot And Sweet Potato Tzimmes.
Today I bring you my take on Amelia's Green Garlic And Leek Matzah Brei With Smoked Salmon And Horseradish Cream. My store did not have green garlic or leeks, so I used scallions. I also used a flipping method of turning the matzah brei instead of cutting into wedges and flipping each wedge individually so that the second side will brown as Amelia instructed in the book.
Scallion Matzah Brei With Smoked Salmon And Horseradish Cream
Adapted From The Seasonal Jewish Kitchen By Amelia Saltsman
Ingredients
olive oil
10 scallions, chopped
4 sheets matzah
4 eggs
salt & pepper
garnishes/toppings
Greek yogurt
horseradish
smoked salmon
dill
lemon
Directions
1. Drizzle olive oil into a large nonstick skillet. Sauté scallions until they have softened and browned slightly.
2. In a small bowl, crumble the matzah, cover with hot water and let sit for about a minute. Drain out the water, slightly squeezing the matzah.
3. In a separate bowl, crack and whisk the eggs. Add the matzah and sautéed scallions. Season with salt and pepper and combine.
4. Heat the original skillet again, drizzling in more olive oil. Once the oil is hot, pour in the matzah mixture and with a spatula make sure it is leveled.
5. Allow the mixture to cook for 5 minutes, then very carefully slide it out of the skillet onto a large dinner plate.
6. Then, again very carefully, flip the "pancake" back into the skillet and cook for 5-7 more minutes.
7. Slice the matzah brei into wedges and serve with Greek yogurt mixed with horseradish (as much as you want), a few slices of smoked salmon, fresh dill and a squeeze of lemon juice and a bit of lemon zest.
This is a great brunch dish or a perfect Meatless Monday dinner (if you don't consider fish meat). This recipe is also good to make on a Sunday and have for breakfast for the next few days.
To reheat, it's best to sauté the matzah brei in a bit of olive oil in a skillet.
Disclosure: I received a copy of the cookbook but am not being compensated for this post. All opinions are my own.
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