Freezer storage: We do not recommend freezing this recipe, though you could freeze the bagels and thaw before serving.Refrigerator storage: We highly suggest making each bagel to order as you need it, so we suggest storing each individual ingredient separately until ready to serve.Also, do not forget the fresh herbs like dill, basil or thyme! Layer 3: All the fixings! Our favorites are radishes, cucumbers, capers, arugula, salt, pepper, and hot sauce.Vegan: grilled or pickled veggies like eggplant or zucchini, sun dried tomatoes. Smoked salmon, lox, cooked flaked salmon, smoked trout (loved this!), caviar (fancy!), runny egg. Vegan options include hummus, baba ganoush, flavored olive oil, chimichurri, etc. Layer 1: Spread. Plain cream cheese, flavored cream cheese (onion and chive was good!), brie, taleggio, yogurt.Here are a few of the variations we’ve tried and more ideas to fuel your next bagel night feast: Then garnish the bagel with fresh dill leaves and a sprinkling of salt and pepper. Then add very thinly sliced red onion, sliced cucumbers, and add a few capers on top. Once the bagel is toasted and the cream cheese is added, top the bagel with pieces of smoked salmon lox. Once done toasting, spread the cream cheese over the bagel while it is still warm so the cheese is melted and spreads more easily. You can do this by cutting the bagel in half and either toasting it in a toaster or toaster oven, or placing the bagel facedown on a hot pan until it is toasted. The first step to making smoked salmon bagels is to the toast the bagel until it is crispy and brown. □ How to make (step-by-step photos) 1️⃣ Step One: Toast bagel and spread cheese Recommended tools: toaster or toaster oven, knife, cutting board.Seasonings: Flaky sea salt and ground black pepper add flavor and texture other seasoning like everything bagel seasoning are also great additions.Toppings: Sliced red onions, cucumbers, radishes, and capers are our faves, but the possibilities are endless.Smoked salmon: Cured smoked salmon is our choice, but smoked trout or other fish is also delicious.Cheese: Cream cheese is your go-to, but also try out spreadable cheeses like brie and taleggio for a fun twist.Bagels: Our favorite bagels are everything bagels, but onion, poppyseed, and whole wheat bagels are also great choices.Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or Sauvignon Blanc. To assemble, slather the base of each bagel with the cream cheese, layer on the flakes of salmon slices, red onion and dressed rocket, season with freshly cracked black pepper and serve.Meanwhile, place the rocket in a small bowl and drizzle over the EVOO, add the zest and a light squeeze of lemon, toss to lightly coat the leaves. Meanwhile, in a mixing bowl place the cream cheese, capers, dill, lemon juice and zest and mix until well incorporated.Remove from the smoker and gently break into flakes. Cover with a lid or tightly fitted alfoil and smoke for approximately 8-10 minutes. Place a small rack over the top of the wood chips and add the salmon fillets. Spread the wood chips over the alfoil and light a few embers until smoking (the heat from the pan will keep them smouldering. Heat a frypan lined with alfoil over a high heat.2 tsp Cobram Estate Classic Extra Virgin Olive Oil.250gm PHILADELPHIA original cream cheese.
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