Brunch Spread Recipe

Prepare platter base

Arrange a large serving platter with baby arugula in an even layer to create a bed for the salmon.

Fold or fan sliced smoked salmon into bite-sized ribbons and place on top of the arugula in overlapping sections to create an attractive display.

Scatter thinly sliced red onion and capers evenly over and around the salmon.

Dot softened cream cheese in small quenelles or scoops around the platter or place in a small bowl alongside the salmon for guests to use.

Sprinkle chopped fresh dill and freshly ground black pepper over the salmon, and place lemon wedges on the platter for squeezing.

Flake the smoked whitefish into medium-sized pieces, removing any small bones or skin. Place in a medium mixing bowl.

Add mayonnaise, Dijon mustard, finely diced celery, and diced red onion to the bowl with the flaked whitefish.

Add fresh lemon juice, chopped dill, salt, and black pepper. Gently fold everything together until mixed but still slightly chunky. Taste and adjust seasoning with more lemon, salt, or pepper as needed.

Transfer the whitefish salad to a serving bowl. Chill until service (at least 30 minutes) or serve immediately with a spoon and small plates.

Slice bagels in half and arrange them in a box or on a tray in neat rows, grouping by type for easy selection.

Place pre-portioned butter pats, and containers of flavored cream cheeses in the box. Include small containers or compartments for sliced tomatoes, cucumber, sliced red onion, and capers.

Label the flavored cream cheeses and bagel types if providing a mixed box. Keep perishable items refrigerated until service, and provide tongs or small utensils for hygienic serving.

Rinse and dry all fruit. Hull strawberries and cut larger berries or fruit into bite-size pieces as needed.

Arrange fruit on a chilled platter, grouping by color and type (grapes in small clusters, strawberries together, pineapple in a central mound, blueberries in a small bowl or cluster).

Garnish with mint sprigs and keep the platter chilled until service to maintain freshness.

Coffee: Brew coffee using 60–70 g (approx. 2–2.5 oz) of coffee per 1 liter of water, or adjust to taste. For the quantities listed (approx. 4 liters hot water), use roughly 240–280 g of ground coffee if brewing a full 4 liters. Brew using drip, urn, or commercial brewer as available.

Transfer brewed coffee to insulated carafes or airpots and provide sugar packets and milk/half-and-half alongside.

Orange Juice: Keep refrigerated and serve chilled in pitchers or disposable containers. Provide appropriate cups and ice if requested.