Half a lifetime went by before I understood the unique wonderfulness of sandwiches on matzo. As a kid I felt awkward and embarrassed bringing cream cheese and jelly or egg salad sandwiches on matzo in my school lunch.
No matter that several other kids did the same thing. I thought it was weird and I hated it.
Nevertheless, even then I had to confess, if only to myself, that those sandwiches were really really good. The crunch and crispiness of matzo was perfection against anything soft inside. So if it was anything creamy or tender, like tuna or chicken salad, well, that was good. If weird.
Roast beef? Not so much. Too hard to chew a piece off while at the same time trying to keep the matzo from crumbling into a million pieces.
My Mom sometimes made salmon latkes to eat on matzo. I would never bring this to school. Much too weird I thought. Too fishy. It might smell.
Kids are embarrassed by those sorts of things.
But at home? Well, salmon latkes on matzo (with a dollop of lemon-scented mayo) is a real treat.
Try it for yourself!
Salmon Latkes with Lemon-Scented Mayo on Matzo
2 cups mashed cooked salmon
2 large eggs
1/2 cup matzo meal
1 small grated onion, optional
1 tablespoon chopped fresh dill, optional
salt and freshly ground black pepper to taste
grated fresh lemon peel
In a bowl, mix the salmon, eggs, matzo meal, onion, if used, dill and salt and pepper to taste until well combined. Heat about 1/8-inch vegetable oil in a saute pan over medium heat. Shape the salmon mixture into 8-10 cakes. Fry for 2-3 minutes per side or until crispy. Drain on paper towels. Eat plain or with Lemon-Mayo on Matzo. Makes 8-10
For each portion Lemon-Mayo, mix mayonnaise (2 tablespoons) with 2 teaspoons lemon juice and 1/2 teaspoon grated lemon peel per portion. Spread on a half piece of matzo, top with one salmon latke.