Recipe: Eric Greenspan’s “Jewsagna”

Chef Eric Greenspan breaks the Yom Kippur fast with his signature “Jewsagna.”

What should you have the morning after Yom Kippur? Eric Greenspan, chef/ownerof Greespan’s Grilled Cheese and his new Maré seafood restaurant, shares a special recipe for what he calls “Jewsagna.” It’s a tongue-in-cheek variation on lasagna made of smoked salmon that he prepares the night before to break the Yom Kippur fast.

Eric Greenspan’s “Jewsagna”

Serves 6

Ingredients

1 lb smoked salmon, thinly sliced

Scrambled Eggs

6 eggs

½ cup heavy cream

Salt to taste

Pepper to taste

Blintz Batter

2 large eggs

3/4 cup milk

½ cup water

1 cup flour

3 tbsp melted butter

butter, for coating the pan

Horseradish Cream Cheese

1 lb softened cream cheese

1 cup freshly grated horseradish

Isreali Salad

2 tomatoes, peeled, seeded and diced small

2 Persian cucmbers, diced small

1 red onion, peeled and diced small

1 cup Italian parsley, chopped

2 tbsp capers

2 oz olive oil

1 lemon, juiced

For the scrambled eggs: Whisk or blend eggs with heavy cream and add a pinch of salt. Heat oil or butter in a nonstick pan and scramble eggs.

For the blintzes: In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small nonstick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook batter mixture for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool.

Continue until all batter is gone. After they have cooled, you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to 2 months. When using frozen crepes, thaw on a rack before gently peeling apart.

For the horseradish cream cheese: Mix all ingredients in a food processor until uniformly incorporated.

For the Israeli salad: Mix all the ingredients together and set aside.

To assemble “Jewsagna”: Line the bottom of an oiled casserole pan with crepes. Place half of the scrambled egg mixture and spread evenly. Next, lay down half of the Israeli salad mixture, followed by a layer of half the smoked salmon. Top with another layer using half the cream cheese.

Repeat all steps, finishing with a final layer of crepes. Let set for an hour in the refrigerator. Slice and serve cold.