Brunch – is there another word that evokes such delectable promise? Technically, it’s different from its lesser-known and more-awkwardly-pronounced first cousin “brinner,” by only by the time of day in which it is eaten. Still, I think we’d all agree that brunch is an event all of its own. Don’t get me wrong; I’m not knocking on brinner by any stretch of the imagination. Cholesterol be damned, I love eggs.
This is something I thought of when, in typical Roxie Ginger fashion, I had several ingredients that didn’t seem to go together and needed to figure out a way to make them mesh. Davis being the outspoken mustard hater that he is, it’s hard to sneak the condiment in. Topping that off with smoked salmon – another less than lauded ingredient in our house – and I figured this one would be a tough sell. Luckily though, we had company over for an impromptu movie night and this turned to be a quick, hearty winning dish. Maybe I’m a bigger brinner fan than I thought.