How Make a Perfect Hanukkah Brunch the Arthurs Nosh Bar Way

In its loosest sense, a smorgasbord is simply an array of foods. The Arthurs’ smorg plate draws inspiration from this concept and scales it down to a single plate. It is our most diverse breakfast dish, a colourful gathering of challah, latkes, scrambled eggs, gravlax (an original feature of the Swedish smorgasbord) and cucumber salad. Here’s how we do it.

Arthurs Nosh Bar Latkes

This recipe uses the starch from soaking the grated potatoes to get a well-bound, extra crispy latke. Get this latkes recipe.

Arthurs Nosh Bar Smoked Salmon

This simple smoked salmon recipe has a quick modification to turn it into gravlax. Get this smoked salmon recipe.

Arthurs Nosh Bar Perfect Scrambled Eggs

Loosely set and extra creamy is a non-negotiable for the scrambled eggs at Arthurs. Get this scrambled eggs recipe.

Arthurs Nosh Bar Cucumber Salad

Simple, delicious, and a perfect pairing side with almost any brunch main. Get this cucumber salad recipe.

How to assemble the brunch plate

1. Slather 4 challah rolls on all sides with butter and season with salt. Place in a skillet and toast on each side, pressing the rolls with a heavy object, until deeply golden brown. Set aside and cover with a kitchen towel to create steam and keep the rolls tender inside and crispy outside.

2. Cut each challah roll in half. Plate 4 slices of gravlax and ½ cup of cucumber salad first on one side of the plate, then 2 latkes, a serving of scrambled eggs, and challah on the other side of the plate to avoid mixing hot and cold. Top the gravlax with a small amount of caviar, and the latkes with sour cream, applesauce and chives. Season eggs with black pepper.

Excerpted from Arthurs: Home of the Nosh by Raegan Steinberg, Alexander Cohen and Evelyne Eng. Copyright © 2025 Raegan Steinberg, Alexandre Cohen and Evelyne Eng. Photographs by Karolina Jez. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.