Smoked Salmon Breakfast Bagel Board
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Pescatarian
Ingredients
Scale
- 6 assorted bagels (plain, everything, sesame, or poppy seed)
- 12 oz high-quality smoked salmon (lox)
- 8 oz plain cream cheese
- 4 oz chive or veggie cream cheese
- 1 large cucumber, thinly sliced
- 2 large heirloom tomatoes, sliced
- 1 small red onion, very thinly sliced
- 1/4 cup capers, drained
- 3 hard-boiled eggs, peeled and sliced
- Fresh dill sprigs for garnish
- 1 lemon, cut into wedges
- 1/2 cup radishes, thinly sliced
- Freshly cracked black pepper
Instructions
- Start by washing and slicing all your fresh vegetables. Slice the tomatoes, cucumbers, and radishes into thin, uniform rounds. Slice the red onion into very thin slivers. If you want to reduce the “bite” of the raw onion, you can soak the slices in cold water for 10 minutes and then pat them dry.
- Slice all of your bagels in half. You can serve them as they are, but toasting them slightly adds a nice crunch and warmth to the board. Toast them just before serving so they stay soft on the inside but crisp on the edges.
- Place your containers of cream cheese on a large wooden board or platter first. These act as anchors for the rest of your ingredients. Arrange the smoked salmon in ribbons or small piles in a central location on the board.
- Fan out the sliced cucumbers, tomatoes, and radishes around the salmon and cream cheese. Add the sliced hard-boiled eggs in a decorative pattern. Fill in the larger gaps with the toasted bagel halves.
- Sprinkle the capers over the salmon or place them in a small ramekin. Tuck fresh dill sprigs into the gaps for a pop of green color. Place lemon wedges around the edges for squeezing over the salmon. Finally, sprinkle everything with a little freshly cracked black pepper.