Sauteed Smoked Salmon, Eggs & Onions with Matzo
This passover dish is made with lots of flavorful ingredients. Quick and easy to enjoy this delicious dish at Passover.
Yield
4 servingsPrep
8 minCook
10 minReady
26 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
matzo crackers
|
*
|
| 1 | large |
red onion
halved lengthwise and thinly sliced |
|
| 2 | tablespoons |
olive oil
or butter |
|
| 1 | x |
salt
to taste |
*
|
| 8 | large |
eggs
|
|
| 1 | x |
black pepper
to taste |
*
|
| 4 | ounces |
smoked salmon
cut into 1/2-inch-wide strips |
|
| 3 | tablespoons |
dill weed
freshly chopped, plus extra for topping |
*
|
| 1 | x |
honey
for serving |
*
|
| 1 | x |
sour cream
for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
matzo crackers
|
*
|
| 1 | large |
red onion
halved lengthwise and thinly sliced |
|
| 3E+1 | ml |
olive oil
or butter |
|
| 1 | x |
salt
to taste |
*
|
| 8 | large |
eggs
|
|
| 1 | x |
black pepper
to taste |
*
|
| 115.6 | ml/g |
smoked salmon
cut into 1/2-inch-wide strips |
|
| 45 | ml |
dill weed
freshly chopped, plus extra for topping |
*
|
| 1 | x |
honey
for serving |
*
|
| 1 | x |
sour cream
for serving |
*
|
Directions
Put the matzos under the running water for about 15 seconds or until really wet.
They should start to soften but not fall apart.
Break them into rough 1½-inch pieces.
Add the onion in a large dry skillet over high heat.
Stir and cook for about 3 minutes until it turns dark golden brown on one side, then add the olive oil or butter and a pinch of salt and cook until golden all over and dark brown in spots, about 5 minutes.
If the butter starts to become too brown, lower the heat.
While the onion is frying, add the eggs in a medium bowl with ½ teaspoon salt and the pepper, and whisk until well blended.
Add the matzo pieces, stir and allow them to soak.
Reduce the heat under the skillet to medium-low and stir in the matzo-egg mixture into the onion.
Cook, stirring, like you cook scrambled eggs.
When the eggs are ⅔ of the way cooked, stir in the smoked salmon and dill.
Remove from the heat.
Garnish with remaining dill leaves, and serve right away with honey and sour cream.
