So last week I shared a recipe for some deliciously homemade bagels that will look really great on your Easter breakfast or brunch table. Now it’s time to share 2 great ideas for toppings or spreads to go along with it and the first one is a combination of salmon, Philadelphia cream cheese, dill, cucumber, sun-dried tomatoes and watercress. I find that all these ingredients really bring something different to the table. The cream cheese serves as a light smooth base, followed by some smoked salmon (an absolute delight to have in the morning) paired with dill, which is a combination I highly recommend on any sandwich or in salads. Next up we have some healthy slices of cucumber and tasteful sun-dried tomatoes topped off with the peppery taste of watercress.
Serves: 5 people (2 bagels per person)
- 200g smoked salmon fillet
- 1 cucumber
- 200g cream cheese (for instance Philadelphia original)
- 280g sun-dried tomatoes
- fresh watercress leaves (hard to specify the exact amount but a bunch of 75g should do)
- 5 teaspoons of dill
- 10 bagels
Slice the bagels in half and spread about a tablespoon or two of cream cheese on the bottom. Add a layer of sun-dried tomatoes (2 pieces chopped in smaller pieces per bagel). Add 3 slices of cucumber and follow it by the salmon. I used half a slice per bagel but it all depends on how big your salmon slices obviously, so go with around 20g of salmon per bagel. Sprinkle half a teaspoon of dill on top of the salmon and top it all off with just a few leaves of watercress.