Smoked Salmon Brunch for 6-8

A brunch spread for six to eight that fills the house with the smell of a great breakfast spot: freshly baked croissants and bagels, lox, and cream-cheese schmear, ready to lay out and share. The salmon comes from the small-batch smokehouse the Savidge family started in Anacortes, Washington in 1957, giving a home brunch the Pacific Northwest’s signature smoked fish. Toast the bagels, pile on the lox, and let everyone build their own. Perfect for Mother’s Day, a holiday morning with family, or a weekend brunch worth setting the table for.

MORE DETAILS

This package serves 6-8 people and includes

• European Signature Lox (1 lb.)
• European Style Smoked Salmon Schmear (6 oz.)
• 6 Bake-at-Home Jumbo Croissants (each 4 oz.)
• 6 Bake-at-Home Bagels (each 4 oz.)
• Everything Seasoning (5.5 oz.)

INSTRUCTIONS / STORAGE

• SeaBear ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii will incur an additional $35 charge for Overnight Shipping. Sorry guys!

• Ships frozen with dry ice, may thaw in transit.
• Do not remove dry ice with bare hands.
• Keep frozen until ready to thaw and serve.
• Once thawed, refrigerate and enjoy within 3 days.
• May be kept frozen for up to 6 months.

To Serve

Lox & Schmear

• Thaw & serve!

Bagels: Boil Method

• Make desired adjustments to the hole as well as the form and size of your bagels so they are uniform.
• Preheat oven to 455°.
• In a large pot, bring 4-5 cups of water to a boil (note: for a darker and sweeter crust, similar to Montreal Style, add &#188 cup of honey to water before boiling bagels).
• Working in batches of 3, gently lower bagels into boiling water. Boil for 1-minute.
• Flip bagels and continue boiling for an additional 1-minute. (IMPORTANT to boil on both sides!)
• Gently remove bagels from boiling water with a mesh strainer or tongs and place on a lined or greased baking sheet. Sprinkle with seasoning if desired.

Bagels: Baking Method

• Bake at 455° until baked through and lightly browned (generally 14-16 minutes, but WATCH CLOSELY, as all ovens are different).
• Rotate baking sheet 180 degrees at 8 minutes.
• Remove bagels and allow to cool to desired temperature for serving.

Croissants

• To thaw, place four croissants on a non-greased baking sheet approximately 4″ apart. Cover lightly with plastic wrap and allow to rise overnight, unrefrigerated. Please thaw on the sheet you will use to cook, as croissants may fall when/if transferred.
• Place in pre-heated 350° oven and bake for 17-23 minutes or until golden in color.
• Enjoy!

Ingredients

• European Signature Lox – Smoked Salmon (Atlantic Salmon, Salt, Cane Sugar, Spices, Natural Wood Smoke). Feed. Contains: Astaxanthin Or Canthaxanthin
• European Style Smoked Salmon Schmear – Cream Cheese (Pasturized Cultured Milk And Cream, Salt, Stabilizers, [Xanthan And/Or Carob Bean And/Or Guar Gums]), Smoked Salmon (Atlantic Salmon, Salt, Cane Sugar, Spice, Natural Wood Smoke) Contains 2% Or Less Of The Following: Lemon Juice, Propylene Glycol Alginate, Gum Arabic Feed Contains: Astaxanthin, Canthaxanthin Or Phaffia Yeast Contains: Milk, Salmon
• Bake At Home Bagels – Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Water, Brown Cane Sugar (Sugar, Invert Sugar, Cane Molasses), Malted Barley Flour, Contains 2% Or Less Of Each Of The Following: Sea Salt, Corn Meal, Yeast, Calcium Sulfate, Enzymes (Plant Based) Contains: Wheat, Milk, Egg And Soy
• Everything Seasoning – Garlic, Onion, Sesame, Poppy seeds and Salt

This product is not eligible for discounts or promotions unless otherwise noted. Also, it cannot be purchased with promotional gift cards or referral credits.