All the best bits of a salmon bagel in salad form. Creamy, herby, crunchy, and zingy, with an everything bagel cream cheese twist.
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Serves
4
For The Whipped Cream Cheese
Cream Cheese
Water
Poppy Seed
Toasted Sesame Seeds
Onion Granules
For The Salad
Fennel
Cucumber
Red Onion
Rocket
Smoked Salmon
Fresh Dill
Capers
Crouton
For The Dressing
Lemon
Olive Oil
Sugar
Salt
Black Pepper
Serves
4
For The Whipped Cream Cheese
Cream Cheese
Water
Poppy Seed
Toasted Sesame Seeds
Onion Granules
For The Salad
Fennel
Cucumber
Red Onion
Rocket
Smoked Salmon
Fresh Dill
Capers
Crouton
For The Dressing
Lemon
Olive Oil
Sugar
Salt
Black Pepper
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Step 1.
Whisk the cream cheese and water in a bowl until light and fluffy. Stir in the poppy seeds, sesame seeds, and onion granules. Season with a pinch of salt and set aside.
Step 2.
Using a mandolin or sharp knife, finely slice the fennel, cucumber, and red onion. Pick the dill fronds and discard the stalks. If you want, chuck them all into a bowl of ice water while you prep the rest – it makes everything extra crispy. Tear the salmon into bite-sized chunks.
Step 3.
Zest a quarter of the lemon into a bowl, squeeze in the juice and slowly whisk in the olive oil until emulsified. Season with salt, black pepper, and a pinch of sugar. Taste as you go.
Step 4.
Drain the veg if using ice water. Toss it all together with the rocket, capers, torn-up salmon, and croutons until coated in the dressing.
Step 5.
Swipe a generous dollop of your whipped cream cheese onto plates and top each the salad.
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