Leek and Green Garlic Matzo Brei with Salmon and Horseradish Cream

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Courtesy of Amelia Saltsman

In this recipe, you can use a mix of green garlic, leeks, or spring onions (or just one of these), or a regular brown onion and a clove or two of mature garlic. Kind of okonomiyaki style-which roughly translated means, “as you like it.” – See more at:http://www.ameliasaltsman.com/leek-and-green-garlic-matzo-brei-with-salmon-and-horseradish-cream/

Leek and Green Garlic Matzo Brei with Salmon and Horseradish Cream

Recipe type: Yield: 6 Prep time: Cook time: Total time:


In this recipe, you can use a mix of green garlic, leeks, or spring onions, or a regular brown onion and a clove or two of mature garlic.

Ingredients:

½ cup crème fraîche
1 to 3 tablespoons prepared white horseradish (brands vary in strength, as do taste preferences)
½ bunch each young leeks and green garlic (or 1 chopped onion and 1 or 2 cloves minced garlic)
2 tablespoons butter
2 tablespoons olive oil
4 matzos
4 eggs Kosher or sea salt
Freshly ground white pepper
¼ pound sliced smoked salmon
1 lemon A few sprigs of dill, snipped

Directions:

  1. Stir crème fraîche and horseradish together and refrigerate.
  2. Cut root ends off leeks and green garlic. Trim away tough green leek tops and discard or save for making stock. Cut garlic and leek plants in half lengthwise and rinse well to remove any dirt. Chop leeks and garlic crosswise into ¼- to ½-inch pieces. You should have about 2 cups.
  3. Heat 1 tablespoon each butter and olive oil in a 12-inch skillet over medium heat. Add leeks and garlic, season with salt and pepper, and reduce heat to medium-low. Cook uncovered until colors brighten, about 3 minutes, cover skillet and cook until very tender, stirring occasionally and reducing heat as needed to keep from browning, 7 to 8 minutes. Remove mixture from pan and set aside. Reserve pan.
  4. Break matzos into small pieces into a medium bowl and pour water over to cover. Whisk the eggs with about a half-teaspoon of salt and a few grinds of pepper until well blended. Drain the matzos (don’t get too crazy, just tilt the bowl and pour off excess water). Stir the matzo and leek mixtures into the eggs.
  5. Reheat the skillet with the remaining butter and oil over medium heat. The pan is ready when a bit of matzo mixture sizzles as soon as it hits the pan. Pour in the matzo brei batter, gently smoothing the top and edges. Cook until the underside is set and golden, reducing heat to medium low as needed, about 5 minutes.
  6. 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 in nicely, and cook until matzo brei is cooked through but not dry, about 3 minutes more.
  7. To serve, place a wedge on each of 6 serving plates, drape each with salmon and top with a spoonful or two of horseradish cream and a scattering of dill sprigs. Zest the lemon over each serving. You can add a squeeze of lemon juice over each, if desired.

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