I’ve written about this before, but I really love the whole idea of brunch.
I have this habit of evaluating my day by my level of productivity. At the end of a “good” day, I’ll fall asleep thinking about all the things that I was able to get accomplished, to tick off my endless to-do-list. That kind of mindset will help you get a lot done, sure, but what does it leave for the days when you aren’t incredibly productive. Are they not as worthwhile in the long chapter book that is life? Don’t we all need some days to simply do nothing? To sleep in, enjoy the day for what it is and whatever it may bring; to-do-list crushing or not.
I’ve really started to give more credit to the recharging capabilities of a lazy day. Don’t get me wrong, I still struggle to completely let go, as I’m sure a lot of you do as well. I get this anxiety on the weekend, the product of trying to fit too many activities into a not-long-enough week. So come Sunday, I’ve got this inner dialogue pestering me, “did you make the most of your free time?”…”are you really enjoying your day off as much as possible?”. Worrying that I’m not relaxing enough.
The absurdity of this is not lost on me.
That’s why I’ve come to embrace a good brunch on the weekend. It just feels so warm and accommodating. It won’t be mad if you’re late- or early. Feeling really breakfasty? Have pancakes. Your dining partner might have shrimp, and the two of you can toast your champagne glasses before the clock strikes noon. Or after noon. It’s totally up to you.
But whatever you do, don’t discount fish from your brunch to-do-list. Especially if it’s smoked. And served with capers.
And if it’s wild caught salmon, smoked, and served with capers, you’re definitely entitled to check off enjoying brunch from your weekend list. Why wild caught? You can read about why it’s the only salmon I’ll bring home here.
And if you’re anything like me, and you just can’t get through a day without a task to tackle, you should really consider making this smoked salmon and pan fried potato combo for a few of your favorite people.
You’ll be popular.
All the classic flavors that should accompany smoked salmon. But instead of sandwiched between a bagel, those delicious flavors are fanned out over a golden layer of potatoes. They’re happier that way I think.
- one large russet potato
- just shy of 1/2 cup spreadable cream cheese
- tsp sea salt
- tbs whole milk or 1/2 and 1/2
- 2 tbs coconut oil or other oil for frying
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp poppy seeds
- 4 oz wild caught smoked salmon
- thinly sliced red onion
- cherry tomatoes
- fresh dill
- Fill a pot half way with water, add salt, and bring to a boil.
- Wash potato and slice into rounds about 1/2 inch thick. Add to boiling water. Reduce heat and cover, cooking for about 10 minutes.
- While potatoes cook, combine cream cheese, milk, onion powder, garlic powder, and poppy seeds. Mix well and set aside. (the milk is to thin out the cream cheese a bit and make it easier to spread, you can skip if your cream cheese is thin enough)
- Remove potatoes carefully with a slotted spoon and drain of excess liquid.
- Heat a pan over medium high heat and add oil for frying. Place potatoes into pan in one layer (work in batches if you need to), cooking for about 3-4 minutes on each side until they turn a light golden brown.
- Plate potato rounds, sprinkle lightly with salt, and add a schmear of cream cheese to cover potatoes.
- Top rounds with smoked salmon, thinly sliced onions, capers, and fresh dill.
- Brunch it out.
It’s only Tuesday, still plenty of time to meticulously plan your relaxing weekend.
Don't let me do all the talking! Let me know what you think in the comments.