Smoked Salmon Brunch for 6-8
94%Read ReviewsShips to U.S. & Canada
Some restrictions applySend your Mom (or prepare for her) the ultimate brunch spread. Imagine freshly baked croissants and bagels filling your home with the aroma of a great breakfast restaurant. Then add indulgent lox and schmear, and you will have a Mother’s Day to remember.
In 1957, fisherman Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns in Anacortes, Washington. The fish gained massive popularity and SeaBear Smokehouse was born. Now, more than half a century later, SeaBear Smokehouse remains true to their roots serving sustainable seafood handcrafted in small batches from the Pacific Northwest.
This package serves 6-8 people and includes
- European Signature Lox (1 lb.)
- European Style Smoked Salmon Schmear (6 oz.)
- 6 Bake-at-Home Jumbo Croissants (each 4 oz.)
- 6 Bake-at-Home Bagels (each 4 oz.)
- Everything Seasoning (5.5 oz.)
- Ships frozen with dry ice, may thaw in transit.
- Do not remove dry ice with bare hands.
- Keep frozen until ready to thaw and serve.
- Once thawed, refrigerate and enjoy within 3 days.
- May be kept frozen for up to 6 months.
To Serve
Lox & Schmear
- Thaw & serve!
Bagels: Boil Method
- Make desired adjustments to the hole as well as the form and size of your bagels so they are uniform.
- Preheat oven to 455°.
- In a large pot, bring 4-5 cups of water to a boil (note: for a darker and sweeter crust, similar to Montreal Style, add ¼ cup of honey to water before boiling bagels).
- Working in batches of 3, gently lower bagels into boiling water. Boil for 1-minute.
- Flip bagels and continue boiling for an additional 1-minute. (IMPORTANT to boil on both sides!)
- Gently remove bagels from boiling water with a mesh strainer or tongs and place on a lined or greased baking sheet. Sprinkle with seasoning if desired.
Bagels: Baking Method
- Bake at 455° until baked through and lightly browned (generally 14-16 minutes, but WATCH CLOSELY, as all ovens are different).
- Rotate baking sheet 180 degrees at 8 minutes.
- Remove bagels and allow to cool to desired temperature for serving.
Croissants
- To thaw, place four croissants on a non-greased baking sheet approximately 4” apart. Cover lightly with plastic wrap and allow to rise overnight, unrefrigerated. Please thaw on the sheet you will use to cook, as croissants may fall when/if transferred.
- Place in pre-heated 350° oven and bake for 17-23 minutes or until golden in color.
- Enjoy!
- European Signature Lox – Smoked Salmon (Atlantic Salmon, Salt, Cane Sugar, Spices, Natural Wood Smoke). Feed. Contains: Astaxanthin Or Canthaxanthin
- European Style Smoked Salmon Schmear – Cream Cheese (Pasturized Cultured Milk And Cream, Salt, Stabilizers, [Xanthan And/Or Carob Bean And/Or Guar Gums]), Smoked Salmon (Atlantic Salmon, Salt, Cane Sugar, Spice, Natural Wood Smoke) Contains 2% Or Less Of The Following: Lemon Juice, Propylene Glycol Alginate, Gum Arabic Feed Contains: Astaxanthin, Canthaxanthin Or Phaffia Yeast Contains: Milk, Salmon
- Bake At Home Bagels – Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Water, Brown Cane Sugar (Sugar, Invert Sugar, Cane Molasses), Malted Barley Flour, Contains 2% Or Less Of Each Of The Following: Sea Salt, Corn Meal, Yeast, Calcium Sulfate, Enzymes (Plant Based) Contains: Wheat, Milk, Egg And Soy
- Everything Seasoning – Garlic, Onion, Sesame, Poppy seeds and Salt
This product is not eligible for discounts or promotions unless otherwise noted. Also, it cannot be purchased with promotional gift cards or referral credits.
Sustainable Seafood from the Pacific Northwest
Sustainable Seafood from the Pacific Northwest
In 1957, Anacortes fisherman, Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns. The fish gained massive popularity and SeaBear was born. Now, more than half a century later, SeaBear ships all across the nation whilst remaining true to their roots.
All of their products are wild caught using sustainable fishing practices, and they are still handcrafted in small batches to ensure the highest quality possible.
