Smoked Salmon Matzah Brei

Fried Matzah and Eggs
Smoked Salmon, Capers, Scallions
Horseradish Creme Fraiche, Chives

Matzah brei is a traditional Jewish dish served during Passover. It consists of matzah (unleavened bread) that is softened briefly in water, then sautéed in butter and cooked with beaten eggs.

It seems that every Jewish family has their own way of making Matzah Brei, some with a greater ratio of matzah to egg, some lightly browned cooked in a frittata style, some in a french toast style served sweet with maple syrup or cinnamon sugar.

I go for a savory scrambled version. For a special Passover brunch treat, I add smoked salmon, capers, scallions, and a dollop of horseradish crème fraîche.

Matzah brei is pronounced “MAHT-suh bry.” Brei rhymes with try. Try it!

Smoked Salmon Matzah Brei Recipe

Smoked Salmon Matzah Brei

Ingredients for 2 Servings

2 T. creme fraiche
2 t. prepared horseradish, or to taste
salt and pepper, to taste

1 matzah cracker, broken into medium-sized pieces
4 oz. hot-smoked salmon, at room temperature
1 1/2 T. butter
1 T. capers, rinsed and well-drained
1 T. sliced scallion
4 eggs, beaten, lightly seasoned with salt and pepper
finely chopped chives

Method

Stir prepared horseradish into some crème fraîche. Add a dribble of water if it is too thick. Season with salt and pepper. Set aside.

Smoked Salmon Matzah Brei

This lovely piece of lightly-smoked wild-caught Alaska coho salmon is from my fisherwomen friend Sarah at Copper River Fish Market. It comes in a convenient 4 oz. pouch, is pantry stable for 5 years, and needs no refrigeration until opened. And it is delicious…

Flake the salmon into bite-sized pieces and set aside. Save the skin for a snack.

Soak matzah in hot water for 30 seconds then drain. Melt butter in a non-stick pan then sauté matzah until the edges get a little crispy. Add scallion and capers to the pan and heat through.

Add eggs and salmon, and scramble gently taking care not to overcook the egg.

Smoked Salmon Matzah Brei