Two main things inspired my tweaks: I didn't have matzo and I don't like horseradish. So I used sourdough wasa crackers and subbed in Dijon mustard and... omg. So good.
Smoked Trout, Beet, & Radish Matzo Tartines
No, I did not grow up with matzo, the crackerlike Jewish bread eaten on Passover. But now, thanks to Jason, who is famous for his matzo brei (a kind of eggy scramble), I always keep a box of the stuff in my pantry for cooking experiments. Sometimes I go sweet, covering the matzo with melted chocolate, chopped nuts, and dried fruit; sometimes I go savory, crushing it into bits to make bread crumbs. Here I use matzo as the base for an open-face sandwich, spread with chive mayo and topped with two completely underappreciated supermarket ingredients: smoked trout and packaged steamed beets.
SMOKED TROUT, BEET, & RADISH MATZO TARTINES is excerpted from JUST COOK IT! © 2017 by Justin Chapple. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- ½ cup mayonnaise or plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh chives, plus snipped chives for sprinkling
- 1 tablespoon finely grated fresh horseradish or drained prepared horseradish
- Kosher salt and freshly ground black pepper
- 2 pieces of matzo
- 1 (8-ounce) package smoked trout, skin and bones discarded, flesh flaked
- 4 small steamed beets (from one 6- to 8-ounce package), thinly sliced
- 4 radishes, thinly sliced
In a small bowl, whisk together the mayonnaise, lemon juice, chives, and horseradish. Season the mayonnaise with salt and pepper.
Spread the mayonnaise on the matzo and arrange the trout, beets, and radishes on top. Sprinkle with snipped chives and season with salt and pepper. Break the matzo into pieces and serve.
Variation: Instead of smoked trout, use a can of tuna or sardines in olive oil. Just drain off the oil and break the fish into chunks.