Mushroom Matzo Brei & Deviled Eggs with Salmon Roe


Mushroom Matzo Brei with Truffle Infused Whitefish Roe

  1. 4 matzos
  2. 4 large eggs beaten
  3. 1 teaspoon of salt, or to taste
  4. ¼ teaspoon of pepper
  5. ¾ stick of unsalted butter (6 tablespoons)
  6. 1 cup of fresh, wild mushrooms
  7. 1 tablespoon of fresh chives, minced
  8. 2 ounces of CCC Truffle Infused Whitefish Roe

Deviled Eggs with Salmon Roe

  1. 6 fresh eggs
  2. ¼ cup of crème fraiche
  3. 1 tablespoon of fresh dill minced
  4. 2 ounces of CCC Salmon Roe

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Mushroom Matzo Brei with Truffle Infused Whitefish Roe

Break matzos into large pieces (approximately 2”x2”) and put in a large sieve placed over a bowl. Hold sieve under running warm water until matzos are moist and softened but not completely disintegrated, about 10-15 seconds. Empty any water from the bowl and transfer matzos from sieve to bowl. Add eggs, salt and pepper and mix gently with a fork.

Heat butter in a 10- to 12-inch skillet over moderately high heat. Add mushrooms and sauté until tender. Add matzo mixture and cook, gently stirring constantly, until eggs are scrambled and matzo begins to crisp, about 3 minutes. Add chives and stir to incorporate. Plate matzo brei, top with caviar and serve.

Deviled Eggs with Salmon Roe

Place eggs in a pot covered with cold water. Bring to a boil and cook for 5 minutes. Remove from heat and let sit in hot water for 10 minutes. Transfer eggs to an ice bath to chill. Once cool, peel eggs and slice in half lengthwise.

Remove egg yolks and place in a bowl. Add crème fraiche, dill and salt & fresh ground black pepper to taste. Mix until smooth. Spoon yolk mixture back into egg white halves and top with salmon roe.

Serve with: