Smoked salmon bagels | Student cookbook

Bagels are great all year round, but especially worth making when you find smoked salmon on special offer (often in the run-up to Christmas or Easter).

Serves: 4
Cooking time: 5 mins

4 bagels
1 pack cream cheese (such as Philadelphia)
200-250g smoked salmon
Polish-style sweet-sour pickled cucumbers
Black pepper
A lemon, or squeezy lemon juice

Split and toast the bagels on the cut side. Spread the lower halves with cream cheese, top with a slice of salmon, squeeze a little lemon juice and grind some black pepper over the top, finish with a few slices of pickled cucumber and sandwich with the top half of the bagel.

Thanks to guardian.co.uk who have provided this article. View the original here.

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