# Two-Course Matzah Brei: Savory with Salmon Roe, Then Maple-Apricot > Generous schmaltz gives this matzah brei crisp, deeply golden edges around tender egg-coated folds. Start with cool sour cream, sharp horseradish, beet kraut, chicken cracklings and salmon roe, then finish with a smaller plate of maple syrup, chewy dried apricots and flaky salt. - URL: https://www.chezjk.com/recipes/two-course-matzah-brei-savory-sour-cream-horseradish-gribnes-beet-kraut-roe-and - Author: Jonathan Katzman - Cooked and photographed: 2024-04-28 - Recipe updated: 2026-10-23 - Serves: 4 servings, each with a savory and a sweet course - Tags: gluten-free, nut-free ![Two-Course Matzah Brei: Savory with Salmon Roe, Then Maple-Apricot](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F95389680070dfcf4.jpg) ## Schmaltz-Fried Matzah Brei An almost instantaneous soak keeps gluten-free matzah from dissolving. Plenty of hot schmaltz and minimal stirring produce browned surfaces while the egg stays tender. ### Ingredients - 240 g gluten-free matzah, preferably potato-and-tapioca-based - 8 large eggs - 1/2 tsp fine sea salt - 8 tbsp schmaltz, plus a little more if the pans become dry - as needed cold water, for soaking ### Instructions 1. Reserve 150 g matzah for the savory course and 90 g for the sweet course. Break into irregular 1–2-inch pieces, keeping the two portions separate. 2. Whisk 5 eggs with 1/4 teaspoon salt for the savory course. Separately whisk the remaining 3 eggs with the remaining 1/4 teaspoon salt; refrigerate this mixture until the sweet course. 3. For the savory course, put its matzah in a bowl and add cold water just until covered. Immediately drain through a colander—do not let it stand. Shake off excess water without crushing the pieces, then gently fold into the 5-egg mixture. 4. Heat two wide skillets over medium-high heat. Add 2 tablespoons schmaltz to each. When shimmering, divide the savory mixture between them and spread into loose, shallow layers. 5. Leave undisturbed for 2–3 minutes, until the undersides are golden. Turn in broad sections, then gently separate into large, irregular pieces. Cook another 4–6 minutes, turning occasionally, until well browned and the egg is set throughout, reaching 160°F. Lower the heat if the edges darken before the egg cooks. 6. Serve the savory course immediately with its accompaniments. 7. When ready for the sweet course, briefly soak and drain the remaining matzah in the same way, then fold into the reserved 3-egg mixture. Heat the remaining schmaltz, divided between the two skillets, and repeat the frying method. The smaller batches may finish a minute or two sooner. ### Notes - For regular wheat matzah, replace the cold-water rinse with a 1–2-minute boiling-water soak, then drain well before adding the eggs. This version is not gluten-free. - Keep the pan visibly lubricated. If it looks dry, add a little more schmaltz around the edges rather than stirring constantly. - If using one skillet, cook each course in two batches; keep the first batch briefly on a rack in a 200°F oven. ## Crisp Gribenes Slow rendering removes moisture before the chicken skin browns, creating cracklings that stay crisp against the soft eggs and sour cream. ### Ingredients - 225 g chicken skin with attached fat, patted dry and cut into 1-inch pieces - 1/2 small yellow onion, thinly sliced - 2 tbsp water - to taste fine sea salt ### Instructions 1. Place the chicken skin, attached fat and water in a heavy skillet over medium-low heat. Cook gently, stirring occasionally, until the water evaporates and a pool of fat begins to collect, about 10–15 minutes. 2. Add the onion and continue cooking for 15–25 minutes, stirring more frequently toward the end, until the skin is deeply golden and crisp and the onion is browned. Reduce the heat if the onion threatens to burn. 3. Lift the cracklings and onion onto a rack or paper towel with a slotted spoon. Salt lightly while warm. 4. Strain the rendered schmaltz into a heatproof container. Measure it toward the matzah brei’s schmaltz requirement, supplementing with purchased schmaltz as needed. ### Notes - The amount of rendered schmaltz varies with the skin; do not rely on this batch to supply all the frying fat. ## Sour Cream, Horseradish, Beet Kraut and Salmon Roe Cool dairy softens the horseradish’s bite, while fermented beets and briny roe cut through the rich fried matzah. Keeping the toppings separate preserves their textures. ### Ingredients - 1/2 cup full-fat sour cream - 4 tsp gluten-free prepared horseradish, lightly drained - 3/4 cup gluten-free fermented beet kraut, lightly drained - 80 g salmon roe, without wheat-containing seasoning ### Instructions 1. Keep the sour cream and salmon roe refrigerated until serving. 2. Divide the sour cream among four savory plates and place a teaspoon of horseradish on each dollop. 3. Add a separate mound of lightly drained beet kraut and spoon the roe alongside the hot matzah brei. Keep the roe off the hottest pieces so it retains its delicate texture. ### Notes - Drain the kraut only enough to prevent a puddle; its acidity is an important counterpoint to the schmaltz. ## Maple, Dried Apricot and Sea Salt Finish Maple syrup catches in the crisp folds, dried apricots add concentrated tartness and chew, and a little flaky salt keeps the sweet course balanced. ### Ingredients - 1/4 cup pure maple syrup - 60 g soft dried apricots, preferably unsulfured, cut into strips - 1/4 tsp flaky sea salt, or to taste ### Instructions 1. Divide the freshly fried sweet-course matzah brei among four plates. 2. Scatter over the apricot strips and drizzle each serving with about 1 tablespoon maple syrup. 3. Finish with a small pinch of flaky salt and serve immediately, before the syrup softens the crust. ### Notes - If the apricots are very firm, soak them in warm water for 5 minutes, then drain and dry thoroughly before slicing. ## Overall Timing / Workflow Prepare the cracklings and cold toppings first, then hydrate and fry each course only when it is ready to be eaten. ### Instructions 1. 0:00 — Cut the chicken skin and start rendering the gribenes. 2. 0:10 — Slice the onion and apricots, drain the kraut and measure the cold toppings. Keep the roe and sour cream chilled. 3. 0:30–0:40 — Finish and drain the gribenes. Strain the schmaltz and measure the frying fat. 4. Whisk the eggs for each course separately and refrigerate the sweet-course eggs. Set out the savory plates and heat two skillets. 5. Briefly soak the savory matzah, fold into its eggs and fry. Plate with the cold toppings and gribenes, then eat immediately. 6. After the savory course, soak and fry the reserved sweet-course matzah. Finish with maple syrup, apricots and flaky salt. ## Plating Loose piles expose the browned edges, while distinct toppings let each bite lean rich, sharp, briny or sweet. ### Instructions 1. For the first course, mound the matzah brei slightly off-center. Arrange the sour cream topped with horseradish, beet kraut, gribenes and salmon roe in separate clusters around it. 2. For the second course, use clean plates and a smaller, looser pile of matzah brei. Distribute the apricot strips across the top and let a little maple syrup fall onto the plate. Add flaky salt last. ## Leftover Path Storing the fried matzah separately from wet toppings gives it a chance to crisp again rather than becoming soggy. ### Instructions 1. Refrigerate leftover matzah brei within 2 hours in a shallow airtight container and use within 3 days. Store all toppings separately. 2. Reheat the brei in a skillet with a little schmaltz over medium heat, turning occasionally until crisp outside and heated to 165°F. Add sour cream, kraut or syrup only after reheating. 3. Refrigerate gribenes separately for up to 3 days and re-crisp briefly in a dry skillet or a 350°F oven. 4. Keep opened salmon roe very cold and follow the package’s storage guidance; plan to use it within 1–2 days unless the label directs otherwise. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.