Smoked Salmon Brunch Board
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Smoked Salmon Brunch Board

Smoked Salmon Brunch Board

with Pickled Onions and Dilly Cream Cheese

Spring is just around the corner and what better way to celebrate than with this plentiful brunch board! Complete with smoked salmon, pickled onions, dilly cream cheese and crisp veggies, this fresh and light spread is the perfect shareable meal.

Allergens:
Salmon
Sulphites
Milk
Egg
Barley
Rye
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

100 g

Smoked Salmon

(Contains Salmon)

56 g

Red Onion

1 piece

Lemon

2 tbsp

White Wine Vinegar

(Contains Sulphites)

86 g

Cream Cheese

(Contains Milk)

1.5 tbsp

Sour Cream

(Contains Milk)

7 g

Dill

2 piece

Hard Boiled Egg

(Contains Egg)

30 g

Capers

132 g

Mini Cucumber

170 g

Beefsteak Tomato

4 piece

Plain Bagel

(Contains Barley, Rye, Wheat May contain Milk, Sesame, Sulphites)

Not included in your delivery

0.13 tsp

Salt*

0.06 tsp

Pepper*

½ tbsp

Sugar*

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Nutrition Values

Calories770 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate101 g
Sugar29 g
Dietary Fiber7 g
Protein36 g
Cholesterol230 mg
Sodium1760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Medium Bowl
Measuring Spoons
Grater
Paper Towel
Zester
Strainer
Spatula

Instructions

Prep and pickle onions
1

Before starting, gather all required tools. Peel, halve, then cut half the onion into 1/8-inch slices (whole onion for 4 ppl).Add onions, vinegar, 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) sugar to a small pot. Season with 1/4 tsp (1/2 tsp) salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool, 15 min.

Finish prep
2

Roughly chop dill.Cut tomato into 1/4-inch slices.Cut cucumber into 1/4-inch rounds.Zest, then juice half the lemon. Cut remaining lemon into wedges. Drain capers.Remove eggs from packaging, then pat dry with paper towels. Halve, then season with salt and pepper.Halve bagels lengthwise.

Make cream cheese spread and toast bagels
3

Add cream cheese, half the sour cream (use all for 4 ppl), half the dill, 2 tsp lemon juice (use all for 4 ppl) and lemon zest to a medium bowl. Season with salt and pepper, then mix with a spatula until smooth. Transfer cream cheese spread to a serving dish, then sprinkle half the remaining dill over top.Place bagels in the toaster. Toast for 2-3 min, until golden-brown. Cut bagels in half crosswise.

Assemble board and serve
4

Transfer pickled onions to a small serving dish. Place on one corner of a large platter or board.Place cream cheese spread and sliced bagels on the opposite corner.Remove smoked salmon from packaging and pile in the centre.Arrange half the cucumbers and half the tomatoes in a slightly overlapping layer, next to pickled onions. Repeat with remaining cucumbers and remaining tomatoes, next to cream cheese spread. (TIP: We like layering in an arc shape.)Fill in remaining gaps on the board with eggs and lemon wedges. Sprinkle capers and remaining dill over top, as desired.