Matzo Scallion Pancakes with Smoked Salmon

By Chef Laura Published: March 8, 2013

• Yield: 30 pancakes

Ingredients

• 1 cup Scallions thinly sliced
• 1/2 cup Chives minced
• 2 teaspoons Canola oil
• 5 each Large Eggs
• 12 1/2 oz Water
• 1 1/2 cups Matzo meal
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• Canola oil for frying
• 1/2 cup Sour cream light or non fat ok
• 4 oz Smoked salmon chopped
• to taste Lemon juice freshly squeezed
• to taste Horseradish bottled or fresh
• garnish Dill chopped

Instructions

1. Heat a small sauté pan over medium heat and add 2 t of canola oil. When oil just begins to shimmer, add scallions and sauté until just beginning to turn golden. Remove from heat and add chives.
   
2. In a medium mixing bowl, whisks eggs well. Add water and whisk again, then stir in matzo meal, salt and pepper. Add scallion-chive mixture and combine well.
   
3. Heat enough canola oil to cover the bottom and ¼ inch up the sides of a large sauté pan. When the oil is hot, but not smoking, use a 2 oz ladle to portion the mixture into the oil. Cook first side until golden, then flip gently, and cook second side until golden. Remove to paper towel lined sheet trays. Hold pancakes in a warm oven.
   
4. In a small bowl, combine the sour cream and chopped smoked salmon. Adjust seasoning to taste with kosher salt, pepper, horseradish and/or lemon juice.
   
5. Place matzo scallion pancakes on a serving dish and garnish each with smoked salmon-sour cream mixture, then chopped dill.
   

• Cuisine: Seafood
• Course: Entrée
• Skill Level: Advanced