Hot Smoked Salmon Bagels

Hot Smoked Salmon Bagels

I love new beginnings and this time of year is no exception. Taking a moment to reflect and mentally start the clock over is good for the soul. It rained most of the day yesterday which is unusual for this part of the southwest. According to the local news channel the last time it rained on New Year’s day was 35 years ago. Today the air is crisp and clean and we could see for miles and miles when we were hiking North Mountain.

The View From North Mountain

It is no surprise to anyone that knows me that breakfast is my favorite meal of the day. In fact I could eat nothing but breakfast, soups and salads and be totally happy. This morning my husband picked up a few bagels from Chompies; a local restaurant and I served them with hot smoked salmon. The classic way of serving this dish is to use “Lox” which is traditionally salt-cured or brined salmon that has never been cooked or smoked. This method makes the texture rich and silky. Hot smoked salmon is smoked with heat much the same way other meats are. When using this method the fish ends up with a flaky and drier texture, and has a slight smoky flavor.

I served the salmon on toasted whole wheat bagels with cream cheese, tomatoes, cucumbers, red onions and capers.

yield: 2Author: cheriprint recipe

Hot Smoked Salmon Bagels

prep time: 10 MINScook time: total time: 10 mins

These Hot Smoked Salmon Bagels are perfect for breakfast or brunch.

INGREDIENTS:

• 2 whole wheat bagels
• 4 ounces cream cheese
• 1 small Roma tomato, sliced thin
• 1/3 cucumber, sliced thin
• 2 thin slices of red onion
• 1/4 pound hot smoked salmon
• 1 tablespoon capers, drained

INSTRUCTIONS:

1. Slice the bagels through the center, sandwich fashion. Toast both sides until golden brown.
2. Smear each bagel half with a tablespoon of the cream cheese. Place sliced tomato on top of cream cheese, then add the cucumber, red onion, salmon and capers.

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