Preparing for Passover Seder? We’ve got everything you’ll need to create a truly memorable meal, including a selection of matzo and baked goods, antibiotic-free meat and poultry, and our housemade prepared foods.
Passover also happens to be the perfect opportunity to make this flavorful matzo brei. It’s packed with salmon, fresh parsley and dill, chopped capers, and just a hint of Old Bay seasoning. We like to serve it warm, topped with sour cream and alongside a salad.
For the matzo used in this recipe, you can take your pick of any of the varieties we’ll be carrying during Passover, from organic to gluten-free to shmurah matzah.
Savory Matzo Brei with Salmon and Dill
5 oz fresh salmon, diced
1 red onion, peeled and thinly sliced
¼ cup capers, rinsed, dried, and chopped
2 tbsp chopped parsley leaves
2 tbsp dill, washed and dried
1 tsp Old Bay seasoning
Salt and pepper to taste
3 sheets matzo
Hot water to soak matzo
2 tbsp olive oil
2 tbsp unsalted butter
Whisk the eggs well in a large bowl. Add sliced onions, capers, salmon, and parsley. Season with Old Bay, salt and pepper. Set aside until ready to use.
Soak the sheets of matzo in hot water for 30 seconds. Drain the water and squeeze the excess moisture out of the crackers with your hands.
Tear the matzo into bite-sized pieces, add to the egg mixture, and mix well.
Heat an 8-inch cast-iron skillet over a medium-high flame. Add enough olive oil to just cover the bottom of the pan. When the oil begins to shimmer, add the butter and lower the heat to medium.
Once the butter has melted and has stopped sizzling, add the egg-matzo mixture quickly to the pan. Stir the mixture for the first ten seconds, then use your spatula to flatten the mixture in the pan. Allow to cook for 6–8 minutes, shaking the pan once halfway through to dislodge the eggs from the bottom of the pan and to allow a crust to form on the bottom.
When the bottom of the matzo brei has turned golden, turn the heat off. Place a large dinner plate above the skillet and, very carefully, flip the pan over (make sure to wear oven mitts for this—the pan, the oil, and the matzo brei are all very hot!), transferring the matzo brei to the plate.
Add a little more olive oil to the pan and turn the heat back on to medium. When the oil begins to shimmer, add the matzo brei back to the pan so that the pale surface is now facing down. Cook for 5 more minutes or until a golden crust has formed on the bottom.
Use a wide spatula to remove the matzo brei from the pan, or very carefully slide it onto a wide dinner plate.
Serve warm with a side salad and sour cream, or even with smoked salmon on the side. This dish keeps well in the refrigerator for a couple of days.