Smoked salmon bagel board
A build-your-own brunch board of toasted bagels, cream cheese and silky smoked salmon with capers, red onion, cucumber, tomato, dill and lemon.
- Prep
- 12 min
- Cook
- 6 min
- Serves
- 4
- Per serve
- 560 kcal
Ingredients
Method
Toast the bagel halves in a toaster or under a broiler until golden at the edges, in two batches if your toaster only takes two bagels (about 3 minutes per batch).
While they toast, slice the onion, cucumbers and tomatoes, pick the dill and cut the lemon into wedges. Rinse the onion rings briefly in cold water and pat dry if you want them milder.
Spoon the cream cheese into a small bowl and set it in the middle of a large board. Drape the smoked salmon in loose folds beside it and add the capers in a little dish.
Arrange the cucumber, tomato, onion, dill and lemon wedges in groups around the board, then add the warm bagel halves. Finish the salmon with black pepper and let everyone build their own.
Tips
- Build one: cream cheese, salmon, a few capers and onion rings, cucumber or tomato, dill, a squeeze of lemon and a crack of pepper.
- Take the salmon out of the fridge when you start toasting so it isn't fridge-cold; it tastes silkier at cool room temperature. Don't leave it out more than 2 hours.
- Whip the cream cheese with lemon zest and chopped dill or chives for an easy flavored spread.
