Smoked Salmon And Dill Matzoh Brei Recipes

Steps:

• Whisk the eggs in a medium bowl; stir in the saltine pieces and 1/2 teaspoon salt.
• Heat the butter in a large nonstick skillet over medium-low heat; add the egg mixture and cook, stirring gently with a heatproof spatula, until the eggs begin to scramble, about 4 minutes. Fold in the cream cheese, salmon and dill; cook until the cheese is just soft, about 1 more minute. Garnish with dill sprigs, the red onion and pepper and serve warm.

Steps:

• Put the matzos under a running faucet for about 15 seconds or until really wet. They should start to soften but not fall apart. Break them into rough 1 1/2-inch pieces.
• Scatter the onion in a large dry skillet over high heat. Cook for 1 to 2 minutes until it turns dark golden brown on one side, then stir in the butter and a pinch of salt and cook until golden all over and dark brown in spots, about 3 to 5 minutes. If the butter starts to become too brown, lower the heat.
• While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper. Stir in the matzo pieces and let them soak.
• Reduce the heat under the skillet to medium-low and add matzo-egg mixture to the onion. Cook, stirring, as you would with scrambled eggs. When the eggs are two-thirds of the way cooked, stir in the smoked salmon and dill. Serve immediately with a pool of honey and dollop of sour cream on the side.

Steps:

• To make the horseradish cream:
• In a small bowl, stir together the crème fraîche, horseradish to taste, and a pinch of salt. Cover and refrigerate.
• To make the matzo brei
• Cut off the root ends of the young leeks and green garlic. Trim away the tough green leek tops and discard or save for making stock. Cut the leeks and garlic in half lengthwise, then chop crosswise into 1/4- to 1/2-inch (6- to 12-mm) pieces. You should have about 2 cups (180 g). If using large leeks and mature garlic, cut the white part of each leek into the same-size pieces and mince the garlic.
• In a 12-inch (30.5-cm) skillet, heat 1 tablespoon each of the butter and olive oil over medium heat. Add the leeks and garlic, season with salt and pepper, and reduce the heat to medium-low. Cook uncovered, stirring occasionally, until the colors brighten, about 3 minutes. Cover and continue to cook, stirring occasionally and reducing the heat as needed to prevent browning, until very tender, 7 to 8 minutes. Transfer the mixture to a bowl and set aside. Reserve the skillet.
• Break the matzo sheets into small pieces into a medium bowl and pour in water to cover. In another medium bowl, whisk together the eggs, 1/2 teaspoon salt, and a few grinds of pepper until the eggs are well blended. Drain the matzos (don't be too fussy; just tilt the bowl to pour off the excess water, using your hand to prevent them from tumbling out). Stir the egg and leek mixtures into the matzos.
• Reheat the skillet with the remaining 1 tablespoon each butter and oil over medium heat. The pan is hot enough when a bit of matzo mixture dropped into it sizzles on contact. Pour in the matzo brei batter and smooth the top and edges. Cook, reducing the heat to medium-low as needed to prevent scorching, until the underside is set and golden, about 5 minutes.
• Use the edge of a pancake turner or spatula to cut the matzo brei into 6 wedges. Flip each wedge, rotating the pan as you go so that the pieces fit back into the pan nicely. Continue to cook until the matzo brei is cooked through but not dry, about 3 minutes more. (If you must add more fat to the pan during cooking, tilt the pan, add the fat to the side of the pan still resting on the burner, and hold the pan at this angle for a moment to heat the fat. Then, use your spatula to lift the edge of the matzo brei and tilt the pan in the opposite direction to let the warmed fat run under the matzo brei before you set the pan back squarely on the burner to finish cooking.)
• To serve:
• Place a wedge of matzo brei on each plate. Drape each wedge with salmon, top with a spoonful or two of horseradish cream, and shower with dill. Use a five-hole zester to zest long strands of lemon peel over each serving and add a squeeze of lemon.