Salmon Bagel Ideas Food

SMOKED SALMON, CREAM CHEESE, AND CAPERS BAGEL

Steps:

• Gather the ingredients.
• Spread the toasted bagel bottom halves with cream cheese. Sprinkle half the capers over the cream cheese, if desired.
• Top with sliced smoked salmon.
• Garnish the bagel tops with the rest of the capers, onion, and black pepper. Garnish with fresh lemon wedges.

EVERYTHING BAGEL SALMON MOUSSE

Steps:

• Place the dried garlic, dried onion and sesame seeds in a skillet over medium heat. Toast, shaking the skillet occasionally, until barely fragrant, about 2 minutes. Add the poppy seeds and continue toasting for another 30 seconds, then remove from the heat. Add the coarse salt and allow to cool.
• Add the cream cheese, smoked salmon, half-and-half, capers, dried dill and red onion to a food processor. Pulse in short bursts until the ingredients begin to combine, then process until smooth, scraping down the bottom and sides of the bowl as necessary.
• Scoop the mousse into a fancy serving bowl or ramekin, then smooth the top with a spatula or the back of a spoon. Sprinkle the everything bagel seasoning evenly over the top, cover with plastic wrap and refrigerate for at least 15 minutes to firm. Serve with crackers, mini toasts or bagel chips.

SMOKED SALMON BAGEL RECIPE

Steps:

• Gather the ingredients.
• Toast the bagel; making sure to let it sit for a second before you smear on the cream cheese. Allowing the heat to escape will not only help you create a more even schmear, but it will also make the bagel stay crisper as it sits.
• Add the smoked salmon to the bagel so that it creates an even layer.
• Add the pickled red onions, scallion slices, capers, and a few dill leaves.
• Finish with a squeeze of lemon juice and serve immediately.

CURED SALMON BUILD-YOUR-OWN BAGEL BOARD

Steps:

• Up to four days but at least two days before serving the salmon, mix the pepper, sugar and salt together. Pat the salmon dry with kitchen paper and run your hands over the flesh to find any stray bones - use tweezers to pull these out, if needed. Lay the salmon in a dish, skin-side down, and pack the salt mix over the flesh. Cover the fish with a board or tray weighed down with a few heavy cans or jars. Transfer to the fridge for at least two days or up to four, turning the fillet about every 12 hrs.
• To make the dill cream cheese, beat all of the ingredients together and set aside. This can be made up to a day ahead and chilled.
• To make the pickle, cut the cucumber in half lengthways, scoop out the seeds using a spoon, and slice into thin half-moons. Toss the cucumber with the red onion and a generous pinch of salt in a colander, then set aside for 30 mins to soften. Transfer the vegetables to a bowl or jar and top up with the sugar and vinegar. Can be eaten immediately or made up to two days ahead and chilled.
• Lift the salmon out of the curing mixture and wipe off any excess seasoning using kitchen paper. Put the fish on a large serving board and carve into thin slices. Serve with the bagels and rye bread, dill & lemon cream cheese, the pickle, salmon caviar, capers and lemon wedges.