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Smoked Salmon Bagels
Great for a nice brunch or snack.
This isn't really a recipe, so much as it is an assembly technique and list of suggested goodies to go on the bagels. But these are REALLY good! And, considering what you pay for virtually the same dish, called "nova lox" at a bagel shop named after a prominent mathematician, this is a great candidate for "make at home". And you can enjoy it any time!
Everything here is pre-made, including the spreadable herbed cream cheese. Vrghr used Garlic & Onion on one half, and Vegetable Mix on the other. Both were equally good. But even using a plane, unadorned cream cheese would be excellent here!
For an extra-nice touch, give the bagels a brief time in a toaster oven. But that isn't necessary either; they're great just "as-is".
The cream cheese adds a nice richness to the smoky fish. The sharp bite of onion provides a contrast along with a bit of crunchy texture. And the capers bring a bit of brine-y saltiness to pump the flavor up. All together, this is a really nice nosh!
Ingredients:
1 bagel of choice, split, toasting optional (Wuff used Onion)
Cold-Smoked Salmon (Lox)
Spreadable Cream Cheese (Use of flavored types optional)
Very thin sliced onion (Wuff used "sweet", but really, any will work)
Capers
Sliced Scallions (Green onions) for Garnish
Directions:
Slice the bagel, if necessary. Briefly toast if desired (optional).
Spread a generous layer of cream cheese on top
Layer some thin sliced, cold smoked salmon (lox) atop the cheese
Arrange a few rings of onion on the salmon. Don't use too many of it will overwhelm the fish flavor
Sprinkle a dozen or so capers over the top.
Garnish with a light sprinkle of chopped scallion (optional)
!DEVOUR!
This isn't really a recipe, so much as it is an assembly technique and list of suggested goodies to go on the bagels. But these are REALLY good! And, considering what you pay for virtually the same dish, called "nova lox" at a bagel shop named after a prominent mathematician, this is a great candidate for "make at home". And you can enjoy it any time!
Everything here is pre-made, including the spreadable herbed cream cheese. Vrghr used Garlic & Onion on one half, and Vegetable Mix on the other. Both were equally good. But even using a plane, unadorned cream cheese would be excellent here!
For an extra-nice touch, give the bagels a brief time in a toaster oven. But that isn't necessary either; they're great just "as-is".
The cream cheese adds a nice richness to the smoky fish. The sharp bite of onion provides a contrast along with a bit of crunchy texture. And the capers bring a bit of brine-y saltiness to pump the flavor up. All together, this is a really nice nosh!
Ingredients:
1 bagel of choice, split, toasting optional (Wuff used Onion)
Cold-Smoked Salmon (Lox)
Spreadable Cream Cheese (Use of flavored types optional)
Very thin sliced onion (Wuff used "sweet", but really, any will work)
Capers
Sliced Scallions (Green onions) for Garnish
Directions:
Slice the bagel, if necessary. Briefly toast if desired (optional).
Spread a generous layer of cream cheese on top
Layer some thin sliced, cold smoked salmon (lox) atop the cheese
Arrange a few rings of onion on the salmon. Don't use too many of it will overwhelm the fish flavor
Sprinkle a dozen or so capers over the top.
Garnish with a light sprinkle of chopped scallion (optional)
!DEVOUR!
Category Crafting / Tutorials
Species Unspecified / Any
Size 1280 x 457px
File Size 154.4 kB
*grins*
Wuffy HAS (hot) smoked his own salmon, but didn't get photos so no recipes of that one (YET). But that is certainly in the plans. Going to do some "Indian Candy" style sweet smoked (almost jerky) as well as other more traditional "honey smoked" and "Savory" with lemon and other spices.
Definitely planning to try a cured and cold-smoke session for it too! But likely not at the same time, since the techniques are very different (not to mention the smoking temperatures needed).
Wuffy HAS (hot) smoked his own salmon, but didn't get photos so no recipes of that one (YET). But that is certainly in the plans. Going to do some "Indian Candy" style sweet smoked (almost jerky) as well as other more traditional "honey smoked" and "Savory" with lemon and other spices.
Definitely planning to try a cured and cold-smoke session for it too! But likely not at the same time, since the techniques are very different (not to mention the smoking temperatures needed).
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