15 minutes
A light and flavorful appetizer featuring matzo bread topped with a creamy spread, smoked trout, beets, and radishes.
cups
Plain Greek Yogurt
cups
Lemon Juice, fresh
tablespoons
Chives, finely chopped
tablespoons
Horseradish, finely grated or prepared
tablespoons
Matzo
pieces
Smoked Trout, flaked
0 oz
Steamed Beets, thinly sliced
0 oz
Radishes, thinly sliced
0 oz
to taste
to taste
1. Prepare the Spread
In a small bowl, whisk together mayonnaise or plain Greek yogurt, fresh lemon juice, finely chopped fresh chives, and finely grated or prepared horseradish until the mixture is creamy with specks of chives.
2. Spread on Matzo
Generously spread the seasoned mayonnaise or yogurt mixture over each piece of matzo, creating a creamy layer to hold the toppings.
3. Add Toppings
Arrange the flaked smoked trout, thinly sliced steamed beets, and radishes evenly over the spread on the matzo.
4. Garnish and Season
Sprinkle snipped chives over the top and season with a pinch of kosher salt and freshly ground black pepper. Break the matzo into serving-sized pieces before serving.
Start with the freshest ingredients. Choose high-quality smoked trout and opt for organic beets and radishes if possible.
Taste and adjust seasoning of the beet mixture to balance the saltiness of smoked trout, and add lemon juice for brightness.
Roast beets wrapped in foil until tender, then season with olive oil, salt, and pepper after cooling and skin removal.
Spread a layer of crème fraîche or Greek yogurt over the matzo before adding toppings to add creaminess and complement the smoky trout.
Thinly slice radishes with a mandoline for consistent texture and to integrate their peppery kick without overpowering other flavors.
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