Smoked Salmon Bagel by Max Halley

Featuring Walkers Salt & Vinegar Flavour Crisps

Smoky fish is the bee’s knees as far as I’m concerned, and this recipe collection wouldn’t be complete without a smoked salmon bagel on the menu. It’s a classic – perfect for lunch, brunch or any bagel-friendly time of day.

With this salmon bagel, I’ve kept it simple with dill, capers, cream cheese, and to add an element of surprise, a sprinkling of Walkers Salt & Vinegar FlavourCrisps.

Serves: 2

Requires Cooking: Yes

Vegetarian Option: No

Ingredients

A few slices of smoked salmon
A bagel you like the look of
15(ish) thin slices of cucumber
¼ red onion sliced as thinly as you can
2 heaped tablespoons of low-fat cream cheese in a small bowl
1 teaspoon of capers (in vinegar, or soaked in water if they’re those ones in salt)
3 fronds of fresh dill, finely sliced
2 big squeezes of lemon
Salt and pepper
Crushed Walkers Salt & Vinegar Flavour Crisps

1 Heat the oven to 190ºC and line a baking tray with greaseproof paper.
2 Wet the bagel lightly under a cold tap, pop it on the baking tray and slip it in the oven.
3 Over the next 5–10 minutes, turn the bagel over and over and over every two minutes or so until it has crisped up and gone soft inside then cut it in half and let it cool for a few minutes.
4 Beat together the cream cheese, capers, dill, a squeeze of lemon juice and some salt and pepper.
5 Spread the cream cheese mixture on the (inside) top and bottom of the bagel.
6 Lay the cucumber slices in a nice round on the bottom of the bagel and the smoked salmon on top. Dress it up with another squeeze of lemon and the red onion.
7 Sprinkle the crisps on the cream cheese on the top half of the bagel.
8 Lid on, cut in half, marvel at the beauty of the bagel, and wonder if you could ever replace a bagel with a doughnut and get away with it.