Smoked Salmon Bagels Don T Go Bacon My Heart

Smoked Salmon Bagels Don T Go Bacon My Heart In a small mixing bowl, combine 7oz 200g cream cheese, 1 tbsp finely diced chives and parsley, a hefty pinch of cracked black pepper (to taste) and the zest of half a lemon. alternatively, if you don't have a zester or want a smoother cream cheese you can squeeze in lemon juice (to taste). evenly distribute fillings and stack in the following. Instructions. slice the bagels in half and toast them in the toaster. spread about 2 tablespoons of cream cheese on each bagel slice. add your desired amount of smoked salmon and sliced tomatoes. add sliced avocado, red onion, dill, and capers. then season with freshly cracked pepper and enjoy.

Smoked Salmon Bagel Dip The Bakermama Instructions. make the herb cream cheese. toast the bagel. top it with a slather of herb cream cheese, smoked salmon slices, onion slices, capers, and fresh dill. squeeze with a lemon wedge, then serve immediately. alternative method: make a batch of smoked salmon cream cheese and top with dill sprigs. Refrigerate separately: place the wrapped smoked salmon and avocado in separate airtight containers or resealable bags. keep cold: store in the refrigerator at a temperature below 40°f (4°c). the smoked salmon and avocado should be used within 1 2 days. Tips, tricks, & faqs. perfect balance. a tablespoon of cream cheese to 1 ounce of salmon keep feels like a good balance of flavors for optimized enjoyment. Divide the thinly sliced red onion, tomato slices, and cucumber slices evenly between the two bagels. sprinkle 1 tablespoon of freshly chopped dill over the vegetables on each bagel. scatter 1 tablespoon of capers evenly over the vegetables and salmon on each bagel. prep time: 10 minutes. category: breakfast.