Just Cook It! is Justin Chapple‘s new gift to the home cooking community. Join Food & Wine‘s culinary director in chapter after chapter of simple recipes made for making-ahead, that you never knew you needed in your life. These smoked trout, beet and radish matzo tartines were designed for easy, delicious Passover noshing.
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.
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.
- 1/2 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 matzo
- 1 8-ounce package smoked trout, skin and bones discarded, flesh flaked
- 4 small steamed beets (from 6- to 8-ounce package), thinly sliced
- 4 radishes, thinly sliced
For the tartines
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.