Easy Passover Noshes
Smoked Salmon Platter
Ingredients
3 1/2 ozs Smoked Salmon (sliced)
1/4 cup Cream Cheese, Regular
1/2 Cucumber (medium, sliced)
2 ozs Matzo
1 tbsp Capers
2 tbsps Red Onion (thinly sliced)
1/4 Lemon (juiced)
1 tbsp Fresh Dill
Steps
Place all the ingredients on a board. Squeeze the lemon juice on top and sprinkle with fresh dill. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to two days.
More Flavor: Add avocado and hard boiled eggs.
Dairy-Free: Use a dairy-free cream cheese.
Matzo Pizza
Ingredients
1/4 cup Ricotta Cheese
1 tbsp Basil Leaves (chopped, plus extra for garnish)
1/4 Lemon (juiced and zested)
Sea Salt & Black Pepper (to taste)
1 1/16 ozs Matzo
1/3 cup Marinara Sauce
1 tbsp Parmigiano Reggiano (grated)
Steps
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
In a bowl, combine together the ricotta, basil, lemon juice, and zest. Season with salt and pepper.
Place matzo on the baking sheet. Spread the marinara evenly over the matzo. Spoon the ricotta mixture on top and sprinkle with parmesan cheese.
Bake in the oven for 12 to 15 minutes. Garnish with basil leaves and enjoy!
Notes
Leftovers: Best enjoyed fresh. Refrigerate in an airtight container for up to two days. Reheat in the oven until warmed through.
Serving Size: One serving is one matzo pizza.
Make it Vegan: Use plant based cheese instead.
Additional Toppings: Add mushrooms and chili flakes.