Smoked Salmon Bagel And Cream Cheese

 


Smoked Salmon Bagel And Cream Cheese

Ingredients

▢2 bagels halved

▢¼ cup (45 g) cream cheese softened

▢4 ounces (113 g) smoked salmon

▢¼ small red onion thinly sliced

▢2 teaspoons capers drained and roughly chppped

▢½ small garlic clove minced

▢1 teaspoon fresh dill chopped, plus extra sprigs for garnish

▢½ ripe avocado sliced

▢¼ English cucumber thinly sliced into ribbons

▢½ cup leafy greens watercress or spinach

▢Salt to taste

▢Ground black pepper to taste

Instructions

Prepare the Herb Cream Cheese: In a small bowl, combine the softened cream cheese with dill, capers, garlic, a pinch of salt (don’t add too much since salmon is quite salty), and black pepper to taste. Mix well until all ingredients are evenly incorporated.

Toast the Bagels: Toast the halved bagels to your desired crispness in a toaster or a preheated oven at 350°F (180°C) for about 2 minutes or until golden brown.

Assemble the Bagels: Spread a generous layer of the herb cream cheese on each toasted bagel half.

Place cucumber ribbons on the cream cheese, followed by slices of avocado.

Layer on the smoked salmon, add the red onion, and top with a handful of leafy greens. Top with the other bagel half and serve.

 

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