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Salmon Bagel Sandwich with Lemon Dill Cream Cheese

Salmon Bagel Sandwich with Lemon Dill Cream Cheese

bagel salmon lemon dill cream cheeseYou don’t have to just smear plain cream cheese on your breakfast bagel. Try this recipe for a breakfast sandwich with salmon, capers, and lemon dill cream cheese. The cream cheese can also be added to a chicken sandwich or turkey burger or used as a dip with fresh vegetables.

Ingredients:

For Lemon Dill Cream Cheese:

8 ounces cream cheese, softened
Juice and zest of one lemon
1/3 cup minced fresh dill weed
¼ fresh flat leaf or curly parsley
2 tablespoons minced green onion
Salt and pepper to taste

For Breakfast Sandwich:

1 pumpernickel everything bagel, or another bagel of your choice
1 teaspoon butter, softened
¼ cup flaked or 2 thin slices smoked salmon
5 to 10 capers, drained
Fresh dill to taste
2 to 3 tablespoons lemon dill cream cheese

Directions:

For Lemon Dill Cream Cheese:

Put the cream cheese, lemon zest, juice of half a lemon, dill, parsley, and green onions in a mixing bowl or the bowl of a stand mixer with a whisk attachment. Mix on high until the cream cheese is fluffy (about 1 ½ minutes). Add salt and pepper and more lemon juice to taste. Scrape down the sides of the bowl and continue to mix on high for 30 seconds, or until all of the ingredients are fully incorporated. Put the cream cheese mixture in a container with a tight-fitting lid and refrigerate for an hour to a week before using.

For Breakfast Sandwich:

Cut a bagel in half and spread butter on each cut surface. Broil until the butter is bubbly and the bagel is toasted on top. Remove from the oven and allow to cool.

Spread 2 to 3 tablespoons of lemon dill cream cheese on the bottom half of the bagel. Add flaked or sliced smoked salmon and top with capers and dill. Put the other bagel slice on top. Enjoy!

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