A whiskey, salmon, bagel Brunchfast

01/10/2014 2:57 PM

01/10/2014 3:09 PM

Brunchfast, is not a real wordbut then again brunch isn’t a real meal either, so we can call it whatever we want; right? Weekends were made for brunch. The hope is to sleep in a little past the normal breakfast hour, but sometime before lunchtime. Thus brunch just make sense. Not quite ready for lunch but still craving a hearty breakfast the options and combinations are limitless. Here is my take on bagels and locks. Understanding that you may not want to cure your own salmon for this dish you can substitute store bought, pre-sliced cured salmon; and for that matter just use regular cream cheese. With that being said, what the bacon-goat cheese spread adds to this dish is something you just can’t get from cream cheese. By adding a splash of heavy cream, to the room soften goat cheese, and folding in salty silvers of bacon this spread elevates a plain bagel to new heights. Curing your own salmon gives you control on flavoring, texture and freshness. Curing is a process that cooks the protein without actually cooking it. Salt has always been a way to preserve meat and this method can easily be done at home. Try out different herbs and other flavoring to create your own combination. For this recipe I went with a touch of whisky and paired that with a spicy kick of mustard. Enjoy and for more recipes visit www.cheftroy.net and watch Chef Troy every week on WCCB News Risings’ “Tuesdays with Troy” from 7-9 am.

Whiskey Mustard Cured Salmon-Bagels and Bacon Goat Cheese Spread

4 Each-Bagels
12 Ounces-Goat Cheese-softened to room temp
2 Tablespoons-Heavy Cream
3 Strips-Apple Wood Smoked Bacon-thin sliced, cooked, drained on a paper towel
To Garnish-Watercress Cure for Salmon: Must be done at least 24 hours in advance:
8 Ounce-Salmon-fresh fillet
1/2 Cup-Kosher Salt
½ Cup-Brown Sugar
1/4 Teaspoon-Crushed Red Pepper
2 Tablespoons-Jack Daniels-or your favorite bourbon
2 Tablespoons-Dijon Mustard
To Taste-Fresh Cracked Pepper
1 Each-Lemon-zest of
1/2 Cup-Parsley-leaves only, chopped Directions 1. To make cure combine salt, sugar, crushed red pepper.
2. Add bourbon to cure, mix together and set aside.
3. Brush salmon on both sides with mustard, season with pepper and lemon zest.
4. Place a double layer of plastic wrap on a plate and add about half of cure.
5. Spread cure out slightly larger than size of the fillet and top with salmon.
6. Top salmon with parsley and gently press into flesh.
7. Top with remaining cure, making sure to cover entire piece of salmon.
8. Wrap salmon tightly and refrigerate for 24 to 48 hours.
9. Remove salmon from refrigerator, unwrap, brush off cure and discard.
10. Using paper towel blot off any remaining moisture.
11. Put cured salmon on a clean plate and place in refrigerator uncovered for 1 hour.
12. To make spread, combine goat, bacon and cream in food processor until incorporated.
13. Remove from refrigerator and slice into very thin pieces.
14. Half bagels, top from bottom, and toast.
15. Smear bacon goat cheese spread on each bagel half.
16. Top with salmon, garnish with watercress, drizzle of olive oil if desired, and serve.

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