Mother’s Day Brunch!

Homemade Gravlax and luscious Scrambled Eggs… the most elegant, delicious brunch!

This is such a Fun morning! It just brings joy to everyone involved and it’s beyond delicious! If you’re not a mother or cooking for one, (I’m not either) this is a gorgeous Sunday Brunch all the same. As we know there is nothing a New Yorker loves more than Sunday brunch... and this one you get to stay in your PJ’s - kids you can too!

Get excited, get proud, and bring the joy and love into your kitchen! This is a very approachable Gravlax to all skill sets in the kitchen, and the best Scrambled eggs you’ll ever have! There is not milk or cheese in the eggs, and it’s such a simple technique - you’ll never make them another way after this. It’s simple, easy, gorgeous, and honestly it’s very affordable. -Even if you live in NYC!

I sincerely encourage you to get the kids involved here! Great opportunity for them to learn, and feel proud of such a gorgeous dish! A Homemade Gravlax! You’re going to cure aka cold smoke your own Salmon! Top that with the most opulent scrambled eggs that are fail proof.

There are many liberties to be taken if you choose… however these are pretty much perfected! My house doesn’t like “smoked salmon” or Goats Cheese, let alone together… UNTIL having these! The salmon is unlike any you’ll have with rich brown sugar, brandy, and red onion combination… it’s simply stunning and the combination is heavenly! (All while full of Superfoods and Super Yummy!)

I chose not to make my own Crumpets, but it’s up to you, as is everything here, however the time and money versus what’s available fresh - this is one to go with premaid. Crumpets are currently available at Trader Joe’s though any pre made biscuit by Pillsbury is absolutely perfect for this dish as well. Soft and lightly toasted.

Talking of money and time… It’s simply Cheaper & a Millions times better tasting to cure your own Salmon!!! You’ll never taste one the same as you do your own, it takes literally no time though it requires a bit of attention and heart… and you’re almost done!

If you’re not sure how to pick your salmon ask your fishmonger in the store - or - buy prepackaged that says boneless and skinless, of course farm raised. For the Cheese I bought Chevre with herbs and garlic. You can buy the same or similar or even use Cream Cheese.

The Menu: Crumpet (premade), smoked Salmon - You made!! Yea You! Served over Goat Cheese (or Cream Cheese with or w/o chives), mixed greens -raw, beautifully Scrambled eggs, more dill for garnish.

For the rest of the table you’ve seen - were using a nonfat plain yogurt with fresh fruit rather than or as dessert, as well as your favorite brunch beverage.

Gravlax! (Salmon) - It’s a sweet and delicious, melt in your mouth, gorgeous salmon that’s unlike any you’ve had before. Sweeter than bitter as some cures or brines tend to be.

TIME FACTOR: 18-24 hours curing - No more than 36… and ½ hour prep.

DIFFICULTY: *EASY CLEAN UP - Easy TASTE FACTOR: Amazing!

INGREDIENTS: 8-10 Servings - recommended because you’ll nache!

1 lb deboned SALMON (Skin Off or I’ll show you simple way take off)
¼ sliced Red Onion - optional… adds serious flavor & becomes sweet w/ sugar
½ cup Kosher Salt
1 ½ cup Brown Sugar -tightly packed
¼ cup Dill - chopped
1 Tsp Cracked White Pepper (Don’t substitute for black - pinch red if need )
¼ cup Lemon Juice
1 Tbsp Olive Oil
2 Tbsp Brandy - SUBSTITUTABLE if you don’t use alcohol view notes below

You can go as cheap as want, don’t blow the budget here! One of those tiny airplane bottles are more than enough and cost $1.50!
The alcohol will dissipate and really allow the meat to soak all the flavors and cure in.
**If you choose Not to use alcohol for whatever reason… It’s completely acceptable to use: 1 Tbsp Apple Cider Vinegar & 1 Tbsp Juice(oj, apple, or white grape)

Plastic Wrap

Salmon - boneless and Skinless. If Not, grab the corner skin, do small slits and tears while pulling the skin up. Salmon skin is tough, the meat is thick - stay as close to the skin as possible.

Combine in separate bowls: 1)Salt, Brown Sugar, Dill, and Cracked Pepper. 2)Lemon juice, olive oil, and Brandy.

Cut the Salmon ½ lengthwise

Onions aside for now.

Cover your board well in plastic.

Brush the salmon with the liquid on both sides. Place onions - completely covered in remaining liquid.

layer ½ the sugar mix tight on the board. Place onions in two pockets...

place salmon on top & more onion. The cover completely and tightly with cure mix.

Make Sure to cover all including sides. Squeeze tightly together, and then Wrap TIGHTLY with the plastic wrap.

And again… and again folding it over and over until it is very tight and sealed.

Place in dish to catch any released liquid - put in refrigerator 18-24 hours.

Now that it’s time to serve: Cut open plastic bag over bowl or sink - tons of juice will be released.

Rinse with cold water and pat dry, leave on paper towels several minutes to take excess juices.

Slice at a bias...

TASTE!!! INSANITY!!!

NEXT>>> Eggs: Easy, fun, Yummy! Serves 4 - 6

6 Eggs - Room Temperature
3 Tbsp chilled unsalted butter (cubed)
2 Tbsp chilled unsalted butter - for finish
Cayenne Pepper - pinch
Salt - 2 pinches - to taste - so I used 3! 1 at end with final butter

Garnish - Dill

OTHER:

Crumpets or biscuit
Goat cheese / cream cheese w/ chives
Mixed Raw Greens

The most important thing here is to whisk - constantly! We’re not adding a bunch of extras stuff so pay attention the entire time, don’t walk away, and you’re going to have the most elegant eggs.

Mix first the eggs,Salt, pepper, and 1 Tbsp of butter, then place over Med-Low Heat…