Ingredients
1 egg
1 sheet matzoh
Salt and pepper, to taste
Butter
Fresh-snipped chives
Sour cream
2 oz. smoked salmon
Directions
- Moisten the matzoh. Start by breaking up the matzoh and soaking it in cold water until it’s soft. Drain the matzoh in a colander. Don’t soak for more than 2 minutes. Beat the eggs, adding a little salt and pepper to taste. Add salmon and fresh-snipped chives. Transfer the mix to a hot, well-buttered cast-iron skillet and cook until done, turning once. Keep the heat down and check regularly so that it doesn’t burn. Transfer to a plate, and serve while hot. Sour cream is traditionally served on the side as well.
