This scrumptious smoked salmon and blood orange brunch is not only super easy and quick, but will take your brunch game to a whole new level!
There’s nothing better than a good weekend brunch
Yes, indeed! And it doesn’t always have to cost you a trip to the city centre. Especially when you can make it quickly and painlessly at home. Probably in your pyjamas. There’s no stress in finding a table at your favourite brunch restaurant. There’s no rush to make it there on time. Plus, who says you can’t treat yourself to a glass of prosecco at home, while enjoying this super tasty smoked salmon and blood orange brunch?
I cheated!
I must admit from the start that I built this recipe to go with my orange and Cointreau home cured salmon. However, I can understand that not all of you have the patience to home cure a piece of fish for almost a week, which is why I’ve decided to make it easier for you and simply use good quality, store-bought smoked salmon.
Home curing made easy
If you wish to use home cured salmon instead of smoked salmon to make this brunch recipe, I’ll give you all the information you may need. You need to buy one or two good quality, super fresh salmon fillets, one orange (for its zest), a lot of salt and a couple of tablespoons of some alcohol. Cointreau is my favourite for this specific recipe, but I had previously used gin, Pisco and whisky.
Next you need to remove the skin of the fish and place the fillets on a large piece of cling film (which will wrap the salmon at the very end). Once that’s done, add 2-3 tablespoons of alcohol to the fish and rub it well. You can also press the meat to make sure the alcohol goes in. Finally, rub the salmon with (a lot of) salt and the zest from the orange. Don’t forget that the salt will cure it, so if you don’t add enough and coat the fillet properly, the fish can go bad!
Once you’ve done all of that, tightly wrap the fish with cling film and place it in the fridge with something (really) heavy on top, to press it well. For that, I use my granite mortar. Leave it in the fridge between three to five days. Finally, wash the fish well and consume it within a week!
But anyway, let’s get back to the easier version of this recipe. I’ve got a feeling that most of you will prefer using smoked salmon, isn’t that so?
The recipe
This scrumptious smoked salmon and blood orange brunch is not only super easy and quick, but will take your brunch game to a whole new level!
Start by preparing the rocket salad. Mix rocket leaves, blood orange, olive oil, some salt and ground some black pepper on top.
Lightly toast the bread, then spread goats cheese and top with salmon.
Add the poached eggs on top and serve with the salad on the side.
You can replace the bread with any of the bread that you like. I, however, like the cranberry flavour (that was, in this recipe, in the bread). If you are using plain bread, you may wish to add some dried cranberries and seeds to the rocket and blood orange salad.
Enjoy!
Love, happyholism and nom-nom,
Ioana
