Smoked salmon bagel (MOWI style)
Smoked salmon bagel (MOWI style)

Breakfast

Smoked salmon bagel (MOWI style)

1 hour

Cooking

2

Portions

Mowi cold smoked salmon slices
Buy at Buy at Buy at Buy at

Subject to store availability

Ingredients

  • 1 pack Smoked salmon
  • 2 Bagels (Look for thin bagels)
  • Handful of Rocket (optional)
Cream cheese mix
  • 2tbsp (60g) Soft cheese
  • 1 tsp (7g) Dijon mustard
  • 5-6 Cracked Black Peppercorns (keep a pinch of cracked peppercorns to sprinkle over the smoked salmon)
  • ½ Lemon
  • 1tsp (5g) Capers nonpareille (mini cocktail capers)
  • 1tsp (11g) Gherkins finely chopped
  • Small bunch (1tsp) Fresh dill – chopped
Pickled red onions
  • ½ (50g) Red onions – peeled and sliced as thinly as possible
  • 1tsp (10g) Honey
  • Pinch of Salt
  • 2tbsp (10g) Vinegar (white wine or cider vinegar)
Smoked salmon bagel (MOWI style)

Method

Pickled red onions
  1. Place all the ingredients in a bowl and mix together. Cover with cling film and place in the fridge for at least an hour.
Cream cheese mix
  1. Mix the cream cheese and mustard together in a bowl
  2. Add the diced gherkins, capers, chopped dill, a squeeze of lemon juice and a pinch of cracked black pepper and mix together.
Assembling the smoked salmon bagels
  1. Cut the bagels in half and toast until golden
  2. Spread the bottom half of a each toasted bagel with the cream cheese mix
  3. Top the cream cheese with 2 slices of smoked salmon
  4. Remove the pickled onions from the fridge. Drain any liquid from the onions. Sprinkle the onions over the smoked salmon
  5. Add a pinch of cracked black pepper and a few rocket leaves before placing the other half of the bagel back on top and serve.
Mowi cold smoked salmon slices
Buy at Buy at Buy at Buy at

Subject to store availability

Ingredients

  • 1 pack Smoked salmon
  • 2 Bagels (Look for thin bagels)
  • Handful of Rocket (optional)
Cream cheese mix
  • 2tbsp (60g) Soft cheese
  • 1 tsp (7g) Dijon mustard
  • 5-6 Cracked Black Peppercorns (keep a pinch of cracked peppercorns to sprinkle over the smoked salmon)
  • ½ Lemon
  • 1tsp (5g) Capers nonpareille (mini cocktail capers)
  • 1tsp (11g) Gherkins finely chopped
  • Small bunch (1tsp) Fresh dill – chopped
Pickled red onions
  • ½ (50g) Red onions – peeled and sliced as thinly as possible
  • 1tsp (10g) Honey
  • Pinch of Salt
  • 2tbsp (10g) Vinegar (white wine or cider vinegar)

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