A Smoked Fish and Bagel Brunch

Name: A Smoked Fish and Bagel Brunch
Yield: 10 Servings.
Ingredients: 1½ pounds smoked salmon or lox; 1½ pounds smoked salmon or lox; 1 whole smoked whitefish fillet; 1 pound smoked sturgeon; Butter for bagels; Butter for bagels; chopped onion for caviar, optional; chopped onion for caviar, optional; Chopped hard-cooked eggs for caviar, optional; Chopped hard-cooked eggs for caviar, optional; Sour cream for caviar, optional; Sour cream for caviar, optional; A pepper mill; Lemon halves or wedges for garnish; Lemon halves or wedges for garnish; Lemon halves or wedges for garnish; Sprigs fresh dill or parsley to garnish platters; Sprigs fresh dill or parsley to garnish platters; Sprigs fresh dill or parsley to garnish platters; 1 large (about ¾ pound) Bermuda or Spanish onion, sliced (about 15 slices); ½ cup drained capers; 1 large (about ¾ pound) Bermuda or Spanish onion, sliced (about 15 slices); ¼ pound black olives packed in brine; ¼ pound black olives packed in brine; 5 bialys; 1 pound cream cheese; ½ cup pound genuine caviar, optional; 10 bagels; 4 pickled herring fillets in cream sauce, cut into bite-size pieces; 4 pickled herring fillets in cream sauce, cut into bite-size pieces

Preparation info

10
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1½ pounds smoked salmon or lox
1 pound smoked sturgeon
1

Fish course
Pescatarian
Brunch

Method

Combine the various components for the brunch on platters, in sauce boats and plates as desired. Garnish with dill, lemon wedges, and so on.
Serve with a pepper mill on the side.
If desired, make sandwiches as follows: 1 slice of toasted, buttered bagel smeared with cream cheese, an onion slice, sturgeon and/ or salmon, capers, a few drops of lemon juice