Bagel & Lox* Recipe
beet cured salmon, capers, pickled onions, fire roasted vegetable schmear, everything bagel
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Ingredients
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Beet Cured Salmon
Fire Roasted Vegetable Schmear
Toppings
Method
Beet Cured Salmon
- 1
Prepare the Cure
In a bowl, combine the grated beetroot, brown sugar, salt, black pepper, and chopped dill to create the curing mixture.
- 2
Cure the Salmon
Place the salmon fillet in a shallow dish. Spread the curing mixture evenly over the salmon, ensuring it is fully coated. Cover with plastic wrap and refrigerate for 48 hours.
- 3
Rinse and Slice
After 48 hours, remove the salmon from the refrigerator and rinse off the curing mixture under cold water. Pat dry with paper towels and slice thinly.
Fire Roasted Vegetable Schmear
- 4
Prepare the Schmear
In a mixing bowl, combine the cream cheese, chopped fire roasted red bell peppers, minced garlic, olive oil, salt, and black pepper. Mix well until smooth and creamy.
- 5
Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Assembling the Bagel & Lox
- 6
Toast the Bagels
Slice the everything bagels in half and toast them until golden brown.
- 7
Spread the Schmear
Spread a generous amount of the fire roasted vegetable schmear on each half of the toasted bagels.
- 8
Add the Salmon
Layer the sliced beet cured salmon on top of the schmear on each bagel half.
- 9
Finish with Toppings
Top with capers and pickled onions as desired.
- 10
Serve
Serve immediately and enjoy your delicious bagel and lox!