Smoked Salmon Recipe

Prepare croutons

Preheat oven to 400°F (200°C). Cut day-old everything bagels into 1-inch cubes. Toss bagel cubes with 3 tbs olive oil, 1 tsp salt and 1 tsp freshly ground black pepper on a baking sheet in a single layer. Roast 10–12 minutes, stirring once halfway, until they are golden and crisp. Remove from oven and let cool.

Assemble vegetables

While croutons roast, halve the cherry tomatoes, seed and dice the cucumber, and thinly slice the red onion. Place tomatoes, cucumber, red onion, capers and mixed greens in a large mixing bowl.

Whisk together 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 0.5 tsp salt and 0.25 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning.

Pour about half the dressing over the vegetables and gently toss to combine, coating evenly. Reserve the remaining dressing to dress the plated salad if needed.

In a medium bowl, combine 1 cup crème fraîche, 1 tbs lemon juice, 1 tsp lemon zest, 1 tsp finely chopped dill, 0.5 tsp salt and 0.25 tsp black pepper. Whip with a whisk or an electric mixer on low for 30–45 seconds until slightly lightened and spreadable—do not overwhip. Chill briefly while finishing other components.

Arrange the tossed panzanella base on a large serving platter or divide among 4 plates. Scatter the roasted bagel croutons across the salad for crunch.

Tuck 3 oz (≈3 slices) of smoked salmon per serving over and around the salad, folding slices for visual volume. Spoon dollops (about 2 tbs each) of the whipped crème fraîche across the top in several places.

Sprinkle 2 tbs chopped fresh dill over the assembled salad and garnish with extra dill fronds. Zest the lemon over the top and serve lemon wedges alongside. Drizzle reserved dressing as needed at the table.

Serve immediately so bagel croutons remain crisp. Leftover whipped crème fraîche keeps up to 2 days refrigerated; smoked salmon should be kept chilled and consumed within 24–48 hours once opened.