Ingredients
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250g cold smoked salmon, sliced
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1 tablespoon capers, roughly chopped
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2 tablespoons lemon juice
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1/2 small red onion, finely diced
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1 tablespoon lemon zest, finely grated
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1 tablespoon fresh dill, chopped
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250g cream cheese, at room temperature
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rocket or baby spinach leaves
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4 turmeric & black sesame seed bagels, or similar
Infusing smoked salmon with the flavour of briny capers, lemon juice and onion elevates your favourite bagel combo to a whole new level.
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Marinate the salmon with the capers, lemon juice and red onion for at least 20 minutes.
Mash together the lemon zest, dill and cream cheese until smooth and spreadable.
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Cut the bagels in half horizontally and spread both sides generously with the cream cheese mixture. Top the bottom of each bagel with rocket leaves, arrange a few slices of salmon on each then sandwich them with the tops.
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Cut in half and skewer to secure.
Makes 8 halves.
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