Green Garlic And Leek Matzo Brei With Smoked Salmon And Horseradish Cream Recipes

GREEN GARLIC AND LEEK MATZO BREI WITH SMOKED SALMON AND HORSERADISH CREAM

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.

SMOKED SALMON WITH HORSERADISH CREAM

Steps:

• Pickled cucumber:
• Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.
• Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
• Do ahead
• Cucumber can be pickled 1 day ahead. Keep chilled.
• Pickled Red Onion:
• Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.
• Let brine cool, then pour over onion.
• Do Ahead
• Onion can be pickled 1 week ahead. Cover and chill.
• Horseradish Cream and Assembly:
• Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
• Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.
• Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.

SMOKED SALMON AND DILL MATZOH BREI

Steps:

• Heat 4 tablespoons butter in a large sauté pan over medium low heat. Add onions and cook slowly until golden brown, approximately 15-20 minutes.
• Submerge matzoh boards in warm water for 30 seconds. Remove.
• In a large bowl, whisk eggs. Break matzoh into egg mixture and add onions, smoked salmon, salt, and pepper.
• Heat 2 tablespoons butter in large skillet over medium high heat. Add egg mixture and let cook until eggs are just set, about 2 to 3 minutes. Fold in dill and serve immediately.

CREAMED SMOKED SALMON AND LEEKS

Steps:

• Melt butter in large nonstick skillet over medium-low heat. Add leeks; sauté until tender but not brown, about 10 minutes. Add 1/2 cup cream to skillet; cook over very low heat until almost all of liquid is absorbed, stirring occasionally, about 10 minutes. Remove from heat and cool.
• Preheat broiler. Butter medium broilerproof dish. Stir salmon into leek mixture. Transfer mixture to prepared dish. Pour 2 tablespoons cream over leek mixture. Broil until top is golden brown, watching closely to avoid burning, about 2 minutes. Sprinkle with chives.