“Everything” Brunch

Shareable meals are trending because they are economical, intimate, and give each diner the chance to taste a bite of everything. Brunch is a perfect setting for a shareable plate, and this traditional presentation has been served at nostalgic Jewish-owned delis for decades. Take inspiration from this deep cultural fabric by constructing your own brunch spread with whipped smoked trout rillettes and smoked salmon, herb labneh, and beet and chèvre salad, all ready to be piled high on an “everything” bagel. Incorporating smoked or cured fish and fresh salads into your breakfast and/or brunch menu is just one simple way to add more depth to your offerings. Presentation matters too, playing a critical role in your restaurant’s brand. Try serving brunch dishes on distinctive wood boards and don’t forget the details such as vintage bottles for orange juice or interesting mini serving bowls for the sides. Maines offers serving ware with unique styles, colors, and options that will enhance the overall customer dining experience.

“Everything” Brunch with Smoked Trout Rillettes, Smoked Salmon, Herb Labneh, and Mixed Greens, Beet & Chèvre Salad
Servings
4
Servings
4
“Everything” Brunch with Smoked Trout Rillettes, Smoked Salmon, Herb Labneh, and Mixed Greens, Beet & Chèvre Salad
Servings
4
Servings
4
Ingredients
Herb Labneh
Pickled Onions
Pickled Beets
Smoked Trout Rillettes
Herb Vinaigrette
Herb Chèvre
For Serving
Servings:
Units:
Instructions
For the Herb Labneh
  1. Line a strainer with cheesecloth. Set the strainer over a cambro deep enough to leave a few inches at the bottom where the liquid whey will be strained out.
  2. In a bowl, combine yogurt and ½ teaspoon salt; transfer to prepared strainer. Fold over ends of the cheesecloth to cover the yogurt; Drain refrigerated for 24 hours.
  3. To a clean bowl, transfer labneh (thickened strained yogurt) and add the herbs, pepper, and remaining ¼ teaspoon salt. Mix well and refrigerate.
For the Pickled Onions
  1. Heat vinegar, water, sugar, and salt in a non-reactive saucepan to a simmer, stirring to dissolve sugar and salt. Pour vinegar mixture over onion in a bowl; stir in lime juice.
  2. Cool, cover and refrigerate up to 2 weeks; strain before using.
For the Pickled Beets
  1. Quarter or slice the beets and place them in 2 separate bowls; evenly divide fennel fronds and orange peel into bowls.
  2. Heat vinegar, sugar, water, coriander seed, salt, mustard seed, and peppercorns in non-reactive saucepan to a simmer, stirring to dissolve sugar and salt. Evenly pour vinegar mixture over beets; cool completely.
  3. Keeping separate, transfer beets and liquid into sealable, preferably glass, containers. Refrigerate up to 1 month.
For the Smoked Trout Rillettes
  1. With an electric mixer, whip crème fraiche and mascarpone until light and airy. Add herbs, scallion, lemon juice, and zest; mix until combined.
  2. Break up the trout into small pieces; gently fold trout into cheese mixture being careful not to break apart the trout; season with salt, pepper, and sugar.
For the Herb Vinaigrette
  1. Whisk vinegar, honey, mustard, and shallot in a bowl. Slowly drizzle in oils while whisking to create an emulsion; season with salt and pepper.
  2. Add herbs up to 24 hours prior to service, otherwise, add them à la minute.
For the Herb Chèvre
  1. Combine the herbs and pepper; roll ½ oz. pieces of chevre into balls and roll in herb mixture. Refrigerate until ready to use.
To Serve
  1. Toast and spread bagels with herb labneh. Assemble on a board: smoked trout rillettes, bagels, herbed chevre, sliced smoked salmon, pickled onions, and capers. Build Markon Heritage Blend salad and top with pickled beets, shaved fennel, and broken pieces of herb chèvre; drizzle with herb vinaigrette. Serve with hard-cooked egg yolks and whites and fresh berries.