Smoked Salmon And Bagel Recipe

Make dill cream cheese

In a small bowl, combine the cream cheese, chopped dill, lemon zest, 1/2 tsp salt and 1/2 tsp black pepper. Stir until smooth and evenly combined. Taste and adjust seasoning.

Toast bagels

Slice the bagels in half and toast to your preferred level (lightly golden and crisp). Keep warm.

Prepare tomatoes

Halve the cherry tomatoes. Heat 1 tbs olive oil in a medium skillet over medium-high heat. Add tomatoes cut side down, letting them blister without moving for 2–3 minutes until skins blacken slightly and they begin to soften. Toss and cook another 30–60 seconds. Remove from pan and season with a pinch of salt; set aside.

Sauté mushrooms

In the same skillet, add 1 tbs olive oil (or butter for richness) and heat over medium-high. Add sliced mushrooms in a single layer, sprinkle with a pinch of salt, and cook undisturbed for 2 minutes until brown, then stir and cook another 1–2 minutes until tender and any liquid has evaporated. Finish with a small grind of black pepper and remove from heat.

Quick-cook zucchini (optional)

Using the same skillet off heat or over low heat, briefly sear the zucchini ribbons for 30–60 seconds per side until tender-crisp and lightly marked. Remove and reserve.

Spread about 2 tbs of the dill cream cheese over each toasted bagel half (adjust to taste).

Layer the bottom halves: a handful (about 1/2 cup) of tender arugula and a small amount (about 1/2 cup) of golden frisée to create a light bed. Drizzle the greens lightly with 1 tsp olive oil and the 1 tsp white wine vinegar or lemon juice; toss gently so leaves are lightly dressed.

Arrange smoked salmon (about 2–3 oz per bagel) in gentle folds on top of the dressed greens. Scatter blistered cherry tomatoes, sautéed mushrooms, and zucchini ribbons evenly across the salmon.

Add thin slices of avocado (half avocado per bagel if serving two) and a few slivers of red onion. Sprinkle crumbled Split Creek Farm feta and, if using, capers over the top. Season with the remaining coarse sea salt (about 1/4 tsp) and freshly ground black pepper to taste.

Place the top bagel half on each assembled sandwich, press gently, slice in half if desired, and serve immediately.