Flaky Smoked Salmon Bagel
This might be my favorite way to enjoy flaky hot smoked salmon. This Flaky Smoked Salmon Bagel recipe is easy enough for a weekday breakfast, but pretty enough to serve your friends and family during your next brunch gathering.
Plus, for anyone who is intimidated by the texture of cold smoked salmon, hot smoked salmon is a great starting point. Hot smoked salmon is fully cooked and flakier than its cold smoked counterpart. While the name implies its hot in temperature, it’s not. The word “hot” is simply referring to the temperature it is smoked at. It is commonly served chilled.
Additionally, hot smoked salmon offers a firmer texture and smokier flavor due to the higher smoking temperature. Which might make it more appealing to someone who may be intimated by cold smoked salmon that is not fully cooked.
Why You’ll Love This Recipe
Easy yet elevated. This easy yet elevated recipe is easy enough to make during the week but pretty enough to serve during your next brunch.
Simple fresh ingredients. You only need a few simple fresh ingredients to make this delicious open face bagel sandwich recipe.
Perfect for gatherings. Prep the smoked salmon mixture ahead of time and you can easily serve this smoked salmon bagel for any breakfast or brunch. It’s easy to make yet looks so impressive!
Recipe Ingredients
- Bagels: You can use any bagel you enjoy most. Bagel thins, mini bagels or regular bagels will all taste amazing. Make sure to lightly toast the bagels for added texture and flavor.
- Cheese: This recipe calls for whipped cream cheese.
- Hot Smoked Salmon: You’ll need 12 ounces of hot smoked salmon (cracked pepper flavor) for this recipe.
- Tomatoes: This recipe calls for finely diced tomatoes. Make sure to remove the seeds to prevent the smoked salmon mixture from becoming soggy or wet.
- Capers: This recipe calls for capers. Drain off any excess liquid before using.
- Seasoning: Season the salmon mixture with a pinch of kosher salt to enhance the flavor.
- Herbs: Garnish with fresh dill.
- Garnish: Serve alongside a simple salad or lemon wedges for added flavor.
Variations
Swap the bagel: Option to use everything but the bagel seasoned bagels, plain bagels or any flavor of bagel you enjoy most.
Add red onion or shallots. Add sliced red onion or finely diced shallots for an extra punch of flavor.
Swap the cream cheese flavor. I like using regular whipped cream cheese most. The whipped cream cheese is light and airy which is nice with this recipe. However, you can use regular cream cheese or flavored cream cheese if you prefer.
Add protein. Try adding a fried, poached or scrambled egg for added protein.
Expert Tips
- Use two forks to lightly flake the hot smoked salmon into small pieces. Be sure to remove the skin and flake the salmon before adding any of the other ingredients.
- To make this recipe ahead of time, make the salmon mixture and store it covered in the refrigerator. Only toast the bagels right before you’re ready to serve them so they stay fresh.
- If using plain hot smoked salmon, you may want to season it with both a pinch of kosher salt and a few turns of cracked black pepper. You will not need a lot of salt because the capers are already salty.
How to Make
Add the hot smoked salmon to a plate. Remove the skin. Use two forks to lightly flake the salmon. Add the flaked salmon to a bowl. Add the finely diced tomatoes and drained capers. Taste and season accordingly. I added a pinch of kosher salt. Capers are already salty so season lightly.
Toast your bagel and add a generous dollop of whipped cream cheese. Spread out the cream cheese and top with the smoked salmon mixture. Finish with a few pieces of fresh dill. Serve with a small salad or lemon wedges. Enjoy.
Frequently Asked Questions
Hot smoked salmon is fully cooked. It is smoked around 120 degrees Fahrenheit and has a firm flaky texture. Whereas cold smoked salmon is smoked around 90 degrees Fahrenheit. Yielding a silky texture that is not fully cooked through.
Serve alongside a simple salad for some extra greens or try adding an egg for added protein.
Hot smoked salmon refers to the temperature used to smoke the salmon. Once it is smoked, it is commonly served cold or chilled.
Other Brunch Recipes to Consider Trying
Flaky Smoked Salmon Bagel
Equipment
- 1 toaster
- 2 forks
Ingredients
- 3 bagels, of choice sliced in half and toasted
- ½ cup whipped cream cheese, use as needed
- 12 ounces smoked salmon, cracked pepper flavor, or plain flavor
- ½-¾ cup Roma tomatoes, remove seeds and finely dice
- 1-1.5 tablespoons capers, drain any liquid
- pinch kosher salt, to lightly season
- pinch fresh dill, as garnish
- sliced lemon, optional, as garnish
Instructions
How to Make
- Add the hot smoked salmon to a plate. Remove the skin. Use two forks to lightly flake the salmon. Add the flaked salmon to a bowl. Add the finely diced tomatoes and drained capers. Taste and season accordingly. I added a pinch of kosher salt. Capers are already salty so you do not need a lot of kosher salt. If using plain smoked salmon, you may want to add a few turns of cracked black pepper as well.
- Toast your bagel and add a generous dollop of whipped cream cheese. Spread out the cream cheese and top with the smoked salmon mixture. Finish with a few pieces of fresh dill. Serve with a small salad or sliced lemon. Enjoy.
Notes
Store the smoked salmon mixture covered in the refrigerator for up to four days.
