Mushroom Matzo Brei and Deviled Eggs with Salmon Roe
Ingredients
Mushroom Matzo Brei with Truffle Infused Whitefish Roe
- 4 matzos
- 4 large eggs beaten
- 1 teaspoon of salt, or to taste
- ¼ teaspoon of pepper
- ¾ stick of unsalted butter (6 tablespoons)
- 1 cup of fresh, wild mushrooms
- 1 tablespoon of fresh chives, minced
- 2 ounces of CCC Truffle Infused Whitefish Roe
Deviled Eggs with Salmon Roe
- 6 fresh eggs
- ¼ cup of crème fraiche
- 1 tablespoon of fresh dill minced
- 2 ounces of CCC Salmon Roe
Preparation
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.
Recommendations
Truffle Infused Whitefish Roe
Clean and bright pop of whitefish roe infused with luxurious black and white truffles. Our infused caviar line, which includes Truffle Infused Whitefish Roe, is perfect for adding another level of color and texture to your dishes. The bold, rich flavor of white and black truffles combined with the fresh, slight sweetness of the whitefish roe will add a luxurious addition to any meal.
Salmon Roe
A pearl-sized bead, this lightly salted roe has a rich ruby color. Salmon roe has the biggest flavor and pop of all the roes and can be used in place or in conjunction to salmon meat. Topped on cornmeal pancakes with herbed crème fråiche or tossed in a måche salad with avocado are some of our favorite applications.