Mini Bagels with Salmon Gravlaks, Veggie Cream Cheese and Capers
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We had a bit of Salmon Gravlaks leftover in the fridge, and it made for a great spin on a bagel with a schmear.
It was a great mini version of a classic New York breakfast.
I toasted some mini bagels and smeared on some veggie cream cheese. I sprinkled on a couple of chopped capers and added a few slices of the gravlaks.
It was a great, light breakfast, since it wasn’t a full sized bagel with tons of cream cheese. This would be great with smoked salmon, too.
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
2 Comments
Gwen
Interesting! So gravlax is salt cured instead of smoked? I could eat this every single day. Every. Single. Day. The end.
BigFlavorsFromATinyKitchen
Yes! I had no idea until I made it for my supper club. It’s really easy – just takes a bit of patience to wait 36 hours for it to cure 🙂