Make the Best-Ever Smoked Salmon Bagel with Help from John Cross Fisheries

Stop by John Cross Fisheries in Charlevoix to build the best-ever smoked salmon bagel.

It’s as mom-and-pop as it gets. June Cross has run John Cross Fisheries (209 Belvedere Ave., 231.547.2532), a Charlevoix institution since 1945, with her husband, Jack Cross Jr., and their children, Kellie Sutherland and Jack Cross III. Swing through the lake-worn screen door after school gets out, and you’ll likely spot a Cross grandkid deboning fish or gently setting a beautiful walleye fillet on ice for a traveling customer. Don’t miss the whitefish sausage and June’s expertly (and secretly) seasoned Three Fish Dip, rich with salmon, lake trout and whitefish. Or do as we did and snag a hunk of flaky and melt-in-your-mouth hot-smoked salmon to be the star of a breakfast bagel.

We met with June back in July 2012 to get a behind-the-scenes look at the fishery and try her favorite recipes—they’re amazing. Get the recipes and read the Traverse Magazine feature story about John Cross Fisheries

Build-Your-Own Brunch Bagel

It’s the simplest do-ahead brunch for company you can imagine, and we’re all for easy. Let friends and family start with a plain bagel canvas and adorn to their liking. Here’s what you need:

  • Smoked salmon
  • Fresh bagels
  • Cream cheese
  • Sliced radishes
  • Shaved red onion
  • Sliced cucumbers
  • Capers
  • Sprouts or baby greens
  • Lemon slices or wedges
  • Cracked black pepper

More Brunch Inspiration