Smoke fish is taking brunch to the next level. I, for one, has always been partial to this culinary delight. Take a look at Toronto’s famed smoked fish dishes.
Nu Bügel’s smoked Atlantic salmon with lemon-caper aïoli on a fresh everything bagel. $10.75. 240 Augusta Ave., 647-748-4488.
Karelia Kitchen’s open-faced smørrebrød sandwiches. Cold-smoked salmon is piled on sheets of dark rye with dill, capers, sugar snap peas, quail egg and plenty of crème fraîche. $12. 1194 Bloor St. W., 647-748-1194.
Schmaltz Appetizing’s off-menu Smoke and Pickles sandwich. It is stacked with double-smoked salmon, capers, pickled peppers and pickled cucumbers with dill, and pressed between two cream cheese–smeared slices of bagel from Kiva’s. $12. 414 Dupont St., 647-350-4261.
The Chase Fish and Oyster’s smoked fish by chef Nigel Finley. Double-smoked whitefish fillets are mixed with dill crème fraîche, macerated shallots, whitefish caviar and pickled celery, and piled on toasted focaccia. $13. 10 Temperance St., 647-348-7000.
Honest Weight’s fish board. It includes slices of brined-and-smoked Quebec sturgeon, salt-cured and smoked Nova Scotia salmon and cured Yukon Arctic char. It also comes with grilled sourdough. $26. 2766 Dundas St. W., 416-604-9992.