Set the stage for a convivial brunch with Chef Belinda’s favorite charcuterie combination.
Photo by Gina Moore
SERVES 6
½ pound smoked salmon
½ pound bacon, cooked crispy
4 vine-ripened tomatoes, thinly sliced
1 red onion, halved and thinly sliced
½ English cucumber, thinly sliced
¼ cup capers
1 8-ounce container spreadable plain cream cheese
1 8-ounce container spreadable herb or fruit cream cheese
2–3 boiled eggs, sliced
2 avocados, sliced
Strawberries
4–6 bagels, halved
1 lemon, sliced into thin wedges
4–5 sprigs dill, for garnish
Starting with a large charcuterie board or oversized platter, arrange salmon, bacon, tomato slices, onion and cucumber slices. Add capers in a very small dish. Place cream cheeses on opposite sides of the board. Fill in spaces with egg slices, avocado slices and strawberries. Arrange bagels on the top or serve in a breadbasket next to board. Garnish board with lemon wedges and dill sprigs.
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