SERVES 8 TO 12
Weekend brunch is a meal worth savoring and, when I have the time, I try to make it as special as possible, inviting friends and family to linger around my table. Along with eggs of all kinds, cured salmon and warm, fresh bagels are favorites in my house. Curing your own salmon is both deceptively easy and perfect for serving (and impressing!) a crowd. Beets add a touch of sweetness and a stunning pink-to-red ombré color, created as the salty-coated salmon absorbs the beets’ dark purple juices during the curing process. The cream cheeses with flavorful mix-ins add another fun savory twist to the traditional feast of bagels, lox, and cream cheese. Both the salmon and the cream cheeses can easily be doubled or even tripled if you’re serving a larger crowd.
Beet-Cured Salmon (here)
Toasted bagels
1 or more of the Three Cream Cheeses here
Toppings: sliced cucumber, red onion, tomatoes, capers, lemon wedges
Thinly slice the salmon and arrange on a large platter. Pile the toasted bagels on a plate and the toppings and cream cheeses in separate bowls. Dig in!