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Westport Chef Shares Recipe For Pairing Avocado With Matzo

Neil Rohricht of The Granola Bar, with locations in Westport and Greenwich.
Neil Rohricht of The Granola Bar, with locations in Westport and Greenwich. Photo Credit: Submitted

WESTPORT, Conn. -- Passover can get boring with wondering what to put on matzo. Norwalk resident Neil Rohricht, executive chef and director of operations of The Granola Bar , with locations in Westport and Greenwich, offers the following solution.

Avocado Matzo Crackers with Smoked Salmon and Creme Fraiche


  • 1 box Matzo crackers
  • 4 oz prepared smoked salmon (broken in to chunks)
  • 1 Cucumber (peeled and slice into thin rounds)
Avocado Mash:
  • 2 ripe avocado
  • 2 T Extra Virgin olive oil
  • 1 T Apple Cider Vinegar
  • Juice of 1 lemon
  • Salt and fresh cracked pepper
  • 1 4oz container Creme Fraiche
  • 1/4 c finely chopped chive
  • zest of 1 lemon


  • Prepare the Avocado Mash. Add avocado, oil, vinegar, lemon juice (reserve lemon zest) in a medium bowl and mash with fork leaving some larger chunks. Season with salt and fresh cracked pepper to taste.
  • Break Matzo Crackers into pieces. Don't worry if they are "rustic’" looking but try to keep them similar in size (around 1-2 bites per piece).
  • Drop a dollop of avocado mash on to each cracker and flatten with the back of your spoon. Layer 1-2 slices cucumber followed by around 1/4 oz of the smoked salmon (more or less depending on your taste). Add a small dollop of creme fraiche on top of the salmon (you can make an impromptu piping bag by cutting a corner off of a ziplock bag or just spoon it on). Garnish with chive and lemon zest.

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