Bagel, Lox, and Egg Strata

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We are big fans of lox and bagels, so I figured this recipe would be enjoyed.  Layers of bagels, cheese, salmon, and chives--it's like getting all the stuff you put on your bagel in one dish.  And what makes it even better is that you can make it the night before. So all you have to do is pop it in the oven the next morning.  Serve with some fresh fruit and/or a simple green salad for a nice brunch or early luncheon.  It's the perfect dish to have on hand when hosting large gatherings of family and friends during the hustle and bustle of the holiday season

Since this recipe is all about the bagels and lox, do seek out some quality products.  Or you could really out do yourself and make your own plain bagels and gravlax☺.

Printable Recipe

Bagel, Lox, and Egg Strata
serves 12

8 cups plain bagels, torn into bite-size pieces (4-6 bagels)
4-ounces thinly sliced smoked salmon, torn into small pieces
2 cups (8-ounces) grated Monterey Jack cheese
1/4 cup chopped fresh chives, divided
8 extra large eggs, lightly beaten
2 cups milk
2 cups whole milk cottage cheese
1/4 teaspoon freshly ground black pepper
Pinch of kosher salt

Spray a 3-quart or 9-x 13-inch baking dish with non-stick spray.  Scatter bagel pieces evenly in the baking dish.  Lay salmon pieces over bagels, top with cheese, and sprinkle with 2 tablespoons of the chives.

In a large bowl, whisk together the eggs, milk, cottage cheese, pepper and salt.  Pour the egg mixture over the layers in the baking dish; pressing down gently with the back of a spoon to moisten ingredients.  Cover with a sheet of plastic wrap and refrigerate overnight.

Preheat the oven to 350º F.  Remove the plastic wrap from the baking dish and bake until the center is set and the edges are puffed and golden, about 45 minutes.  Cool for at least 20 minutes. Sprinkle with the remaining chives and serve.  Enjoy!

Source: Adapted from BHG: Best-Loved Reader Recipes, 2012

Grilled Salmon and Red Onion with Strawberry Salsa

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If you have been following my little space in the world, there are two things that you already know--  1. I enjoy a sweet and savory combo and 2. I am always trying to find a way to get my family to eat fresh salmon.  With berry season in full swing, why not combine the two for a delicious dinner we would all enjoy?

The salsa is a combination of diced strawberries and kiwi (both of which my whole family loves).  I added a bit of cucumber for crunch and some jalapeno for a mild heat.  Cilantro and lime juice add seasoning and fresh flavor.  Since it is a "salsa" I wanted to add some onion (we love our onions too), but I didn't want to overpower the sweetness of the salsa.  Thinking cap, Nicole... it will come to me, but let's move on with the salmon. 

Knowing that strawberries and balsamic vinegar are an excellent combo, I decided to glaze the salmon with a balsamic vinegar and honey mixture to add both deep and sweet flavors.  Now all I needed was a little something to balance the sweetness.  Lightbulb!  Grill some sliced red onions and use them as a bed for the salmon and salsa.  This added a lovely savory and smoky element that paired nicely with the strawberries and salmon. 

But I didn't stop there.  I had some Queso Fresco in the refrigerator that needed a home.  It found one on top of the whole dish.  It made it pretty and perfectly scrumptious.  This was a hands down (or should I say thumbs up) a winner-winner salmon dinner!

P.S. In case you are new to the blog, check out this grill tip for keeping fish from sticking to the grill.

Home Cured Gravlax

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One normally associates gravlax with formal cocktail parties and elegant brunches without the thought of DIY.  But think of the satisfaction of curing your own great tasting salmon at home.  It's really easy to make in your own kitchen and no cooking is required. A few days of advance prep work, the freshest salmon you can find, and a few other pantry staples will deliver a batch of gravlax with a nice, clean flavor devoid of that, er, fishy essence that store bought lax can't quite seem to shake.  On top of the great flavor and "did it yourself" satisfaction is the fact that it's cheaper.

While salt is the primary curing agent, I also use equal amounts of sugar to balance the salt and to keep the salmon soft.  Too much salt results in a tough, leathery cured flesh.  I also use a bit of vodka to aid in the curing process.  Once cured and sliced, the salmon slices become the perfect appetizer, brunch course, or cocktail nibble that can be garnished and paired with an infinite amount of trimmings and bases, like capers, red onion, radishes, herbs, lemon zest, blinis, potatoes, eggs, and our favorite way-- homemade bagels with cream cheese and fresh chives from the garden.

I appreciate a visual process, so I have included a few step-by-steps to help you along the way.  I always make the entire recipe even if it is just the five of us.  We can easily go through one fillet for our Sunday brunch.  The other fillet goes in the freezer for another time.  Thawed overnight in the refrigerator, it can be brought to life for brunch duties another time.

In a small bowl, mix together the salt, sugar, and black pepper.  Sprinkle half of the mixture over each fillet and rub it in with your fingers.  Drizzle one tablespoon of vodka over each fillet.

 Spread the dill sprigs over one fillet.

Lay the other fillet, flesh side down, on top of the dill-covered fillet.

 Tightly wrap the fillets in the plastic wrap.

Place inside a heavy duty plastic bag. The bag eliminates the need for basting the salmon with the accumulated liquid.  This method is self-basting

Place the salmon in a baking dish, top with another baking dish or plate and weight the top with cans or other heavy objects to compress the fish; refrigerate.  Twice a day, turn the salmon package over, replacing the weights.  (A good deal of liquid will accumulate as the salmon cures). 

With a sharp knife held at a very flat angle, start slicing a few inches in from the end of the fillet with a back-and-forth sawing motion to remove a thin slice.

When the blade reaches the skin, shave the slice off- don't cut through the skin.

Pomegranate Glazed Salmon

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If you are a reader, you might recall that when it comes to fresh salmon, my family is a little finicky. They love the smoked, cured, and potted kind, but it takes a certain recipe to win them over on the fresh stuff.  Having said that, this recipe is now in my caché.  

This is a delightful, seasonal recipe that uses pomegranate molasses, an ingredient that not all of us have in the cupboard, but one I strongly suggest you try.  It is simply pomegranate juice that is mixed with lemon juice and sugar, then boiled down until it is thick and syrupy.  The recipe also calls for agave nectar, a natural sweetener, but I had some brown rice syrup on hand.   Don't have either? You can use honey instead.  The salmon is marinated before being brushed with the glaze and broiled for a few minutes until it is just cooked through and still slightly pink in the middle-- just the way I like it.

Serve with the Rice with Edamame and Prosciutto and you have a well-balanced meal that everyone will enjoy.

Grilled Salmon with Lime Butter Sauce

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My family loves cured salmon on bagels with cream cheese.  They enjoy it smoked and served with eggs.  But the fresh stuff-- I'll just say this group is a tough crowd to please when it comes to fresh salmon.  Well, I love it.  So I am always on the lookout for good recipes to keep fresh salmon on the table.  When I saw this recipe, I knew it was going to be a winner.  Not only is it tasty, it is easy enough to make on a busy weeknight and elegant enough to prepare for a special occasion.  The sauce is flavored with fresh lime juice and garlic.  Each of these flavors complements the salmon beautifully.  The sauce can be made ahead of time, so all you need to do is pick up the freshest salmon you can find at the market.  Grill the fish using my potato tip , then dress it with some sauce and lime zest.  It is simple and delicious. Happy grilling!

Sunday Dinner

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Rilletes aux Deux Samons
(Smoked and Steamed Salmon Rilletes)

Roast Chicken

Rice Soubise

Bibb Lettuce Salad with Bacon and Croutons


Wedge of Long Clawson Dairy Stilton Cheese
Sliced Pears and Candied Walnuts

I hope everyone enjoyed the Holiday weekend.  We are still eating and celebrating our way through.  

One of the things that we are still enjoying is this potted dish.    Rilletes is a classic way of preparing cooked and shredded meat that is creamed with its own fat until it is smooth and spreadable.  However, when using fish as the meat there is little fat, so butter, egg yolks, and crème fraîche are combined with the salmon for a rich and creamy taste.  

When topped with clarified butter the rillettes can be made a week in advance, but I omit that step and make it the day of and we have no problem finishing every last bite within 2 days.  I have also had good results with freezing any remaining rilletes for up to 2 months.  Spread it on slices of a baguette, toast, or crackers with a garnish of freshly chopped chives--it is a delicious dish to share with your family and friends.