Smoked Salmon Bagel Board
I'm thrilled to share one of my all-time favorite breakfast triumphs- the Smoked Salmon Bagel Board! It's perfect for an intimate weekend brunch or an all-out brunch extravaganza.
Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 12 servings
Ingredients
Scallion Cream Cheese (Schmear)
- 12 oz cream cheese, room temperature
- 1/2 cup thinly sliced scallions (light and dark green parts only)
- 2 teaspoons dehydrated onion
- 1/4 cup sour cream, room temperature
- salt and pepper, to taste
Smoked Salmon Bagel Board
- 1 dozen assorted bagels (heavy on the everything bagels)
- 2 lbs smoked salmon, lox, gravlax, or sable
- 1 lb smoked fish salad
- 12 strips cooked bacon
- 1/2 lb pastrami, optional
- 2-3 vine ripe tomatoes, sliced
- 2 baby cucumbers, thinly sliced
- 1 red onion, thinly sliced
- 1/4 cup capers
- 1/2 cup cornichons
- 2 cups fresh arugula, optional
- 3-4 sprigs fresh dill
Instructions
- Make the cream cheese schmear. Using a hand mixer, beat the sour cream and cream cheese together until soft. Fold in the thinly sliced scallions and dehydrated onion and season with salt and pepper. Do this in advance so the flavors have time to meld.
- Slice bagels in half, then place on a platter or in a basket.
- Place cream cheese, seafood salads, capers, and cornichons in small bowls, then arrange on a large cutting board or serving platter.
- Spread the salmon pieces, bacon, and pastrami on pieces of parchment or wax paper and arrange on the board.
- Add the remaining ingredients around the board for easy access. Don't forget serving spoons, tongs, and spreaders for your guests! Dig in!