Smoked Salmon Brunch for 6-8

Send 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.