Beetroot Cured Salmon + Summer Brunch Bagel Board

Servings: 14-16

For the Beetroot Cured Salmon:

• 2 lb. single piece of Fresh Salmon, skin removed and already trimmed
• 14 oz. Beetroot, cooked until tender*
• 1 cup Cooking Salt
• 2/3 cup Granulated Cane Sugar
• (Optional) 4 tbsp. Vodka

For the Bagel Board:

• BUF Creamery Basil Burrata, room temperature
• Beetroot Cured Salmon, or smoked salmon
• Everything Seasoning Bagels
• Baby Cucumbers, thinly sliced
• Pickled Onions
• Lemon Wedges
• Fresh Dill
• Cooked Bacon
• Pickles, or Cornichons
• Capers
• Slightly firm Heirloom Tomatoes, thinly sliced

For the Beetroot Cured Salmon:

1. Place the beetroot, salt, sugar, and an additional ingredients/seasonings into a high speed blender to pulse until smooth.
2. Use a large container that fits the salmon snugly. Line it with two large pieces of saran wrap going opposite ways to create a cross-like shape to wrap the salmon later.
3. Pour half of the mixture into the saran wrapped container, evenly spread out, then add the salmon. Pour the remaining mixture on top and evenly spread over the salmon fillet.
4. Wrap tightly with the outer flaps of the saran wrap, the cover with the container lid.
5. Refrigerate for 48 hours untouched, until firm.
6. Unwrap the salmon in the sink, rinse off the beetroot mixture, then pat dry.
7. When ready to serve, thinly slice the salmon and store up to 4-5 days after removing the salt. It can also be frozen up to 3 months.

For the Bagel Board:

1. Assemble all ingredients onto a large serving board, placing the smaller ingredients in bowls, as needed. Enjoy!

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*It’s often available already cooked in produce aisle as marinated beets, but you could also use canned beets.