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Bagels with smoked salmon, beetroot & herbed cream cheese
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½ x 28g pack coriander, stalks and leaves
½ x 25g pack mint, leaves only
150g reduced fat soft cheese
A squeeze of lemon juice
2 salad onions, one chopped, one sliced on the diagonal
4 bagels, halved
300g pack cooked beetroot, drained and thinly sliced
200g pack Scottish smoked salmon
1. Finely chop the herbs and stir into a bowl with the soft cheese. Add the lemon juice and chopped salad onions, and season to taste. Stir well to combine.
2. Cut the bagels open and toast. Spread the bases with the herbed soft cheese, then top with slices of beetroot. Lay the salmon over and scatter with the salad onions. Serve with a fresh grating of black pepper and an extra squeeze of lemon juice.
Typical values per serving:
This recipe was first published in January 2017.