Smoked Salmon Bagels with Garden Vegetable Cream Cheese
Assemble individual salmon bagels OR arrange everything on a large platter for self-serving. Use mini bagels for hors-d'oeuvres, Enjoy!
Servings: 4
Ingredients
SMOKED SALMON BAGELS:
- 4 bagels split in half & toasted
- cream cheese or Garden Vegetable Cream Cheese (below)
- 8 slices salmon lox or smoked salmon crumbled
- capers drained
- 1/2 English cucumber thinly sliced
- 1 lg. tomato thinly sliced
- 1 red onion thinly sliced
- 1 lemon sliced into wedges
- Cracked pepper to taste
GARDEN VEGETABLE CREAM CHEESE:
- 2 (8 oz.) pkg. cream cheese room temperature
- 2 T. minced scallions (white and green parts)
- 2 T. minced carrot
- 2 T. minced celery
- 2 T. minced radish
- 2-3 pinches kosher salt
- 1 pinch finely ground black pepper
Instructions
- SMOKED SALMON BAGELS: To assemble - Slice the bagels in half horizontally and toast. Spread 1 tablespoon of the vegetable cream cheese over each bagel half. Arrange salmon lox or smoked salmon over the cream cheese, top with capers, sliced cucumbers, tomatoes, red onion, a squeeze of lemon juice, and cracked pepper to taste. Serve open face.
- GARDEN VEGETABLE CREAM CHEESE: Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.
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