Smoked Salmon Bagel Brunch Board with Lemon-Dill Cream Cheese
Rating:
Ingredients:
Lemon-Dill Cream Cheese
- 250g tub spreadable cream cheese
- 4 Tbsp finely chopped fresh dill
- 1 lemon, zest and juice
- Salt and pepper, to taste
Base & Toppings
- 4-6 bagels, regular or gluten-free
- 200g cold-smoked salmon
- 6 vine tomatoes
- 1 small red onion, finely sliced
- ¼ telegraph cucumber, sliced
- 2 Tbsp capers
- Small bowl of flakey salt
- Small bowl of pepper
- Small bowl of chili flakes
- 1 lemon (optional garnish)
Method:
Lemon-Dill Cream Cheese
- Add cream cheese into a bowl. Beat with a hand-mixer for around a minute.
- Add in lemon juice, zest, fresh dill, along with a big pinch of salt and pepper. Beat for another 30 seconds.
- Taste test and adjust salt and pepper until it tastes right/well-seasoned to you.
- Spoon into a bowl.
Toast bagels
- Preheat oven to grill 190 degrees. Line a baking tray with baking paper. Carefully slice bagels in half and place on tray.
- Toast to your desired preference.
Build your platter!
- Place done larger items first - smoked salmon, bowl of lemon-dill cream cheese and bagels.
- Add small items.