Green Garlic And Leek Matzo Brei With Smoked Salmon And Horseradish Cream
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
To make the horseradish cream: In a small bowl, stir together the crème fraîche, horseradish to taste, and a pinch of salt
2
Cover and refrigerate
3
In a small bowl, stir together the crème fraîche, horseradish to taste, and a pinch of salt
4
Cover and refrigerate
5
To make the matzo brei Cut off the root ends of the young leeks and green garlic
6
Trim away the tough green leek tops and discard or save for making stock
7
Cut the leeks and garlic in half lengthwise, then chop crosswise into 1/4- to 1/2-inch (6- to 12-mm) pieces
8
You should have about 2 cups (180 g)
9
If using large leeks and mature garlic, cut the white part of each leek into the same-size pieces and mince the garlic
10
In a 12-inch (30
11
5-cm) skillet, heat 1 tablespoon each of the butter and olive oil over medium heat
12
Add the leeks and garlic, season with salt and pepper, and reduce the heat to medium-low
13
Cook uncovered, stirring occasionally, until the colors brighten, about 3 minutes
14
Cover and continue to cook, stirring occasionally and reducing the heat as needed to prevent browning, until very tender, 7 to 8 minutes
15
Transfer the mixture to a bowl and set aside
16
Reserve the skillet
17
Break the matzo sheets into small pieces into a medium bowl and pour in water to cover
18
In another medium bowl, whisk together the eggs, 1/2 teaspoon salt, and a few grinds of pepper until the eggs are well blended
19
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)
20
Stir the egg and leek mixtures into the matzos
21
Reheat the skillet with the remaining 1 tablespoon each butter and oil over medium heat
22
The pan is hot enough when a bit of matzo mixture dropped into it sizzles on contact
23
Pour in the matzo brei batter and smooth the top and edges
24
Cook, reducing the heat to medium-low as needed to prevent scorching, until the underside is set and golden, about 5 minutes
25
Use the edge of a pancake turner or spatula to cut the matzo brei into 6 wedges
26
Flip each wedge, rotating the pan as you go so that the pieces fit back into the pan nicely
27
Continue to cook until the matzo brei is cooked through but not dry, about 3 minutes more
28
(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
29
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
30
) Cut off the root ends of the young leeks and green garlic
31
Trim away the tough green leek tops and discard or save for making stock
32
Cut the leeks and garlic in half lengthwise, then chop crosswise into 1/4- to 1/2-inch (6- to 12-mm) pieces
33
You should have about 2 cups (180 g)
34
If using large leeks and mature garlic, cut the white part of each leek into the same-size pieces and mince the garlic
35
In a 12-inch (30
36
5-cm) skillet, heat 1 tablespoon each of the butter and olive oil over medium heat
37
Add the leeks and garlic, season with salt and pepper, and reduce the heat to medium-low
38
Cook uncovered, stirring occasionally, until the colors brighten, about 3 minutes
39
Cover and continue to cook, stirring occasionally and reducing the heat as needed to prevent browning, until very tender, 7 to 8 minutes
40
Transfer the mixture to a bowl and set aside
41
Reserve the skillet
42
Break the matzo sheets into small pieces into a medium bowl and pour in water to cover
43
In another medium bowl, whisk together the eggs, 1/2 teaspoon salt, and a few grinds of pepper until the eggs are well blended
44
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)
45
Stir the egg and leek mixtures into the matzos
46
Reheat the skillet with the remaining 1 tablespoon each butter and oil over medium heat
47
The pan is hot enough when a bit of matzo mixture dropped into it sizzles on contact
48
Pour in the matzo brei batter and smooth the top and edges
49
Cook, reducing the heat to medium-low as needed to prevent scorching, until the underside is set and golden, about 5 minutes
50
Use the edge of a pancake turner or spatula to cut the matzo brei into 6 wedges
51
Flip each wedge, rotating the pan as you go so that the pieces fit back into the pan nicely
52
Continue to cook until the matzo brei is cooked through but not dry, about 3 minutes more
53
(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
54
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
55
) To serve: Place a wedge of matzo brei on each plate
56
Drape each wedge with salmon, top with a spoonful or two of horseradish cream, and shower with dill
57
Use a five-hole zester to zest long strands of lemon peel over each serving and add a squeeze of lemon
58
Place a wedge of matzo brei on each plate
59
Drape each wedge with salmon, top with a spoonful or two of horseradish cream, and shower with dill
60
Use a five-hole zester to zest long strands of lemon peel over each serving and add a squeeze of lemon