Smoked salmon and bagel salad recipe
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
2 people
-
Course
Main Course, Appetizer
-
Cuisine
North American, Israeli
Smoked salmon and bagel salad recipe
Description
The recipe features a base of arugula or other greens, layered with thinly sliced cucumber, tomato, and slivered purple onion. Bagels are cut into bite-sized pieces and toasted to provide a crisp contrast. Smoked salmon or lox slices are arranged to add savory richness.
The dressing blends cream cheese with buttermilk, lemon juice, capers, garlic, dill, and a sprinkle of everything but the bagel seasoning to tie the flavors together. The creamy vinaigrette binds the elements and adds a tangy brightness. The bagel salad is assembled on a platter and dressed just before serving.
This salad works well as a shareable appetizer or a light main course for one, with suggested portions allowing flexibility for 2-3 servings depending on appetite. The fresh ingredients and smoky salmon make this dish a refreshing yet substantial salad option.
You can use either lox or smoked salmon according to preference. The dressing keeps refrigerated for up to a week if made ahead, and quantities can be adjusted to suit more servings.
Ingredients
- 2 cups arugula or other greens
- 4 lox slices
- 2 cucumber sliced thinly, Lebanese variety
- 1 tomato sliced thinly, large
- ½ purple onion slivered
- 2 tablespoons capers
- 2 bagel
- ½ lemon sliced
- ¼ cup cream cheese softened
- 1 tablespoon buttermilk plus more for thinning
- 1 tablespoon lemon juice
- ½ teaspoon capers
- ½ garlic minced, clove
- 1 ½ tablespoon everything but the bagel seasoning or 1 teaspoon poppy seeds and 1 teaspoon sesame seeds
- 1 tablespoon olive oil
- 2 tablespoons dill fresh
- salt to taste, optional, freshly ground
- black pepper to taste, optional, freshly ground
Instructions
- Cut the bagels in half. Subsequently, divide each bagel into individual segments of around 1-inch wide. Place the bagel pieces in an oven preheated to grill or broil mode and toast until they become golden brown - be sure to keep a close eye on them as this may take up to 2 minutes and you don't want them to burn.
- Put the cream cheese and buttermilk in a blender or food processor and mix until smooth. Subsequently, add in the lemon juice, 1 ½ tablespoons of capers, chives, garlic, and 1 tablespoon of everything but the bagel seasoning (sub for a mix of sesame seeds and poppy seeds); pulse until all ingredients are blended together. Afterwards, slowly stream in the olive oil while blending to create an emulsion. Keep stirring until the vinaigrette has a glossy, creamy texture.
- If needed, whisk in more buttermilk to make the sauce thinner. Transfer sauce to a jar, cover and refrigerate. Salad dressing will keep in the refrigerator for up to one week.
- Layer a large platter or bowl with greens. Top with thinly cut tomatoes, cucumbers and onions. Then, spread thin slices of smoked salmon. Generously drizzle salad with cream cheese vinaigrette and top it with dill and leftover capers. Finally, sprinkle remaining everything but the bagel seasoning (you can sub it for sesame seeds and poppy seeds). Season with salt and pepper if desired over the salad and toss.
Notes
- Use either lox or smoked salmon according to preference.
- This recipe serves 2 as a side, 3 as an appetizer, or 1 as a full lunch; scale quantities as needed.
- Dressing can be stored in the refrigerator for up to one week.
User Reviews
Overall Rating
5
You'll Also Love
