2 Boiled bagels or 4 slices hearty whole grain seeded bread
6-8 slices Sockeye salmon lox
3/4 C cream cheese
1/3 C capers
2 T red onion thin sliced
Yields 4 bagels
Cut bagel in half and toast bagel or bread. Generously apply cream cheese to each half. Add onions, lox, capers. Tomato slices if desired.
*I usually only use heirloom or fresh from the garden tomato slices when available.
Most bagels are simply bread dough in the shape of a bagel and baked. A true bagel is boiled than baked. If I cannot get a boiled type bagel, I will use a whole grain or artisan bread.
Sockeye salmon or red salmon is an Alaskan salmon. It is salt brined and can be smoked ususally with alder wood. It is a wild caught salmon and not farm raised. Costco is carrying lox. It is either Sockeye(red) or Coho(silver) or Pacific salmon. If I don’t make my own lox; I buy lox from Alaska Sausage and Seafood Company, Anchorage, Alaska.
Cream cheese favorite is Gina Maries. It is cultured milk, cream, and salt, nothing else. Costco sells Sierra Nevada organic cream cheese in a double roll package that is also milk, cream, and sea salt. They are more crumbly than other cream cheeses. They are drier and a little more acidic in taste.
I will add my bagel recipe this week. It is a potato bagel recipe. They are not always pretty but taste great with good mouth texture.