As the weather starts to turn to Spring (we’re expecting highs of 8 degrees Celsius here in Ottawa this week!), I’ve been reminiscing about the golden days of yesteryear wiling away weekends gallivanting from restaurant to restaurant chasing perfectly poached eggs and lemony hollandaise with bottomless mimosas.
Since it seems we’re likely a few months out from being able to live that dream again, I’ve committed to brunching to the fullest from the comfort of my own home.
If you’ve been a regular reader of the blog for some time, you’ll likely recognize my affection for smoked salmon – from my Savoury Smoked Salmon Dutch Baby to my Herbed Salmon and Potato Frittata. While I haven’t attempted smoking my own salmon at home (yet), I took a stab at salt-curing salmon over the holidays and was absolutely delighted with the result.
Years ago, a friend served beet-cured salmon at brunch and I was gobsmacked by the beautiful jewel-tone exterior and pretty pink flesh of the cured fish. After the success of my first curing experiment, I knew I had to try my hand at a beet cure next.
It may seem intimidating but this beet-cured salmon only requires 5-10 minutes of hands-on time and then you let the curing mixture do the work for 2-3 days in the fridge.
The beautiful thing about this recipe, aside from the salmon itself, is that you can have brunch for 4-6 people without dirtying every pot and pan in your kitchen. You just need a big serving board, like the one I’ve used here, and some side plates – don’t forget the mimosas or Caesars!
It’s also a great opportunity to appeal to a variety of palates as guests can assemble their own bagels to their tastes. Just make sure everyone likes fish.