Upgrade eggs Benedict, hash brown waffles, and more classic brunch dishes with a few slices of smoked fish. Food & Wine / Photo by Jen Causey / Food Styling by Rishon Hanners / Prop Styling by Josh Hoggle Smoked fish is an easy yet luxurious way to make any brunch feel special. You can always yourself, or simply pick up smoked salmon, trout, or sablefish at the grocery store or from your favorite purveyor.
In the recipes below, smoked fish makes fast friends with classic ingredients like cream cheese, crème fraîche, chives, and caviar, often inspired by a classic bagel-and-lox combination or Eastern European favorites like blini. Add smoked fish to , potato pancakes, , crêpes, and more beloved brunch dishes with these tasty ideas. Smoked salmon is a classic topping for eggs Benedict.
This version is extra decadent thanks to a hollandaise made with caper-infused butter and brown-butter fried capers. This spinach pesto-infused frittata from chef Eric Adjepong features salmon two ways: It's baked with cooked salmon, then topped with thin slivers of smoked salmon right before serving. Lets guests choose their own adventure with this smorgasbord of steelhead trout or arctic char, plus fixings like crackers, hard-cooked eggs, caperberries, cornichons, radishes, and horseradish sour cream.
Food & Wine / Photo by Jen Causey / Food Styling by Rishon Hanners / Prop Styling by Josh Hoggle This classic Swedish potato pancake is crisp on the outside and soft on the middle. While you can serve it on its own, it's all the more delicious topped with crème fraîche, smoked salmon, onions, and capers. Thawed frozen tater tots are the secret to this easy dish which comes together in a waffle iron.
Top with smoked salmon, caviar, and crème fraîche for an elegant yet effortless brunch. This clever dish combines two brunch favorites. Here, a custardy rye bread pudding is topped with all the fixings of a classic bagel and lox: smoked salmon, red onions, and capers.
This crispy pancake-like dish from the legendary Wolfgang Puck is topped with both smoked salmon and smoked surgeon, which perfectly complement a dill crème fraiche, caviar, and chives. These luxurious eggs from chef Andrew Carmellini are cooked with lots of heavy cream and butter, then topped with smoked sablefish, sour cream, trout roe, and sliced scallions. F&W's Justin Chapple turned classic potato blinis into a new brunch dish with the help of a waffle iron.
Fragrant dill upgrades the blini batter and also serves as a garnish to complement buttery smoked salmon. Inspired by the classic combination of lox and cream cheese, chef Tori Miller tops these English muffins with smoked trout, chives, and caper-laced cream cheese. These miniature frittatas from chef Tom Colicchio are ideal for a crowd and can be made up to three hours ahead.
Top each square with smoked salmon, crème fraîche, and a sprig of dill to order. These giant crêpes are filled with smoked salmon, spinach salad, and a tangy cream cheese blended with lemon, dill, and capers. Chef Jean-Georges Vongerichten created a dinner party-worthy version of a favorite childhood breakfast.
Toasts wrapped in smoked salmon are the perfect dipping vessel for a soft-poached egg. For more Food & Wine news, make sure to Read the original article on ..
