Smoked Salmon Bagel
Recipes · Breakfast · Recipe, Typed Supps
The café order, built at home in the time the toaster takes.
Allergens and patterns
Contains gluten, fish, milk. Fits: Pescatarian, Kosher.
Ingredients
- 1 bagel, halved (90g) Bagel — The carbohydrate base. A dense bagel is a lot of it in a small package, which is worth knowing if this is a pre-work breakfast rather than a post-run one.
- 3 slices (60g) Smoked Salmon — Brings the omega-3 fats and vitamin D of fresh salmon; the trade is sodium, since smoking is a salt-cure.
- 2 tbsp (30g) Cream Cheese — Mostly fat rather than protein, but it is what stops the salmon and the bagel from being two dry things stacked together.
- a few slices (40g) Cucumber — Water and crunch against the soft cheese — the textural contrast the whole thing is built on.
- 1 tsp (8g) Capers — A sharp, briny hit that cuts the fat. Rinse them if you are watching sodium.
- a squeeze Lemon — Acid does the same job as the capers from the other direction, and lifts the salmon.
Nutrition per serving
- Calories: 464 kcal
- Protein: 27.3g
- Carbohydrate: 46.4g
- of which sugars: 6.2g
- Fat: 17.7g
- of which saturated: 7.9g
- Fibre: 4.5g
- Sodium: 1340.8mg
Method
- Toast the bagel halves until just golden.
- Spread cream cheese across both cut faces.
- Lay the smoked salmon over the top in loose folds rather than flat sheets.
- Add the cucumber and capers, squeeze over the lemon, and eat open.
Nutrients it supplies
More in Breakfast