Dutch Matzah Brei
4 Matzahs
4 Eggs
1 Can Salmon
Small bunch of fresh Dill weed, chopped
3 Leeks, chopped
2 Cloves Garlic, crushed
1 oz of Gruyere cheese, grated
Olive oil

In a skillet, sauté the leeks and garlic in oil. Separate eggs and beat the whites until light and fluffy. Beat the yolks with a fork and fold into the whites. Break up Matzahs and briefly soak in water before folding into the egg mixture. Break up salmon and fold into the mixture with the chopped dill and a little seasoning (NB tinned salmon is often salted). Put into a greased casserole dish and top with the leeks. Sprinkle the cheese on top and bake at Gas mark 5 (350 degrees F) for about 30 minutes. Serve with salad.

Further recipes and ideas for festivals can be found in the paperback: A Feast of Seasons