BAGELS WITH SMOKED SALMON AND CAPER SALSA

This lovely recipe is usually served for breakfast, but it can be easily served for both brunch, lunch and even for a light dinner. I used both sides of the bagel to make it a more substantial meal. Also, the curly endive, dressed with olive oil, finishing fruit vinegar and a bit of salt, worked perfectly. Certainly a keeper!

Ingredients

4 plain or rye bagels

100g neufchatel cream cheese

200g sliced smoked salmon

1 avocado, sliced (optional)

2 spring onions, chopped

2 roma tomatoes, finely chopped

2 Tbsp baby capers, rinsed and drained

2 Tbsp finely chopped dill

2 Tbsp lemon juice

1 Tbsp extra virgin olive oil

salt & freshly ground black pepper

salad leaves to serve, optional

Method

Cut the bagels in half and spread the base generously with cream cheese, then top with the avocado (if using) and the salmon.

Combine the spring onions, tomatoes, capers, dill, lemon juice and olive oil in a bowl. Season and pile the mixture onto the salmon and serve with the salad leaves if using.

Serves 4

Comments

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