Weekend brunch is a meal worth savoring and, when I have the time, I try to make it as special as possible, inviting friends and family to linger around my table. Along with eggs of all kinds, cured salmon and warm, fresh bagels are favorites in my house. Curing your own salmon is both deceptively easy and perfect for serving (and impressing!) a crowd. Beets add a touch of sweetness and a stunning pink-to-red ombré color, created as the salty-coated salmon absorbs the beets’ dark purple juices during the curing process. The cream cheeses with flavorful mix-ins add another fun savoury twist to the traditional feast of bagels, lox, and cream cheese. Both the salmon and the cream cheeses can easily be doubled or even tripled if you’re serving a larger crowd.
Feel free to make one, two, or all three of the piquant cream cheeses. Each makes 225 grams of cream cheese. A good rule of thumb while serving a crowd is 60 grams of cream cheese per person. The cheese can be mixed up to three days ahead, and you can use full-fat or low-fat cream cheese. Keep them covered and refrigerated until ready to serve.
For the beet-cured salmon:
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