This is a great hot weather menu, since the only heat needed on the day it’s served is proximity of the bagels to a toaster. It also is admirable as a hangover brunch.
|a dozen assorted bagels, bought freshly baked the morning of the brunch|
|1 pound plain cream cheese, softened and transferred to a bowl|
|1 pound smoked or cured salmon|
|1 pound smoked whitefish or sable, each garnished with fresh dill and lemons cut into small wedges|
|SMOKED TROUT SALAD|
|4 ounces salmon roe, nestled into a bowl of crushed ice|
|1 English cucumber, 1 bunch radishes, 1 small red onion, all thinly sliced and 2 sliced beefsteak tomatoes (only if they’re in season)|
|SUMMER FRUIT SALAD WITH POPPY SEED DRESSING|
|ELLEN’S POPPYSEED BUNDT CAKE|
|24TH STREET SPRITZ|
This menu is based in part on a menu from San Francisco’s Wise Sons Jewish Delicatessen printed in Bon Appetit Magazine on May 6, 2014.