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Beet-Cured Salmon Brunch Board | Taste and Tipple

Beet-Cured Salmon Brunch Board

Course Breakfast
Cuisine American
Keyword Beet-Cured Salmon, Breakfast Burrito, Brunch, Gravlax, Lox
Prep Time 15 minutes
Curing Time 2 days


Beet-Cured Salmon

  • 1 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tsp dried dill
  • ¾ cup kosher salt
  • ¼ cup sugar
  • Zest of one orange
  • Zest of one lemon
  • lb skin-on salmon fillet pin bones removed
  • 1 medium beet peeled and coarsley grated

Brunch Board

  • 1 pkg cream cheese
  • 4-6 Montreal-style sesame/poppyseed/everything bagels sliced in half
  • 1 lemon thinly sliced
  • 1 Persian cucumber thinly sliced
  • 1 bunch fresh dill
  • ½ red onion thinly sliced
  • 2 tbsp capers


  1. Create the curing mixture. Combine spices, salt, sugar, citrus zest and grated beets in a small bowl.
  2. Place a large piece of plastic wrap on a rimmed baking sheet. Spread out half the curing mixture on the plastic wrap. Lay salmon, skin side down, on top of the curing mixture. Top with remaining curing mixture and pack to adhere on all sides. Bring up the sides of the plastic wrap and tightly secure around the fish. Once tightly wrapped, place in a Ziplock bag and arrange the fillet, flesh-side up, on a baking sheet or plate. Rest a heavy object on top of the fish like a cast iron pan or other flat, rimmed vessel on top of the fish. Place salmon in the refrigerator for at least 2 days, or up to 5 days.
  3. Unwrap salmon and clean off the curing mixture with a damp paper towel, pat dry, and thinly slice to serve.
  4. To assemble the brunch board, place the cream cheese in a bowl, capers in a small ramekin, layer the remaining components around the board and let guests assemble their bagels with their preferred toppings. Enjoy!