Bagel Brunch
Everything you need for a bagel brunch spread from the fish to the types of bagels.
Servings 8
Ingredients
- 1 dozen assorted bagels (plain, everything, sesame), halved
- 1 pound smoked salmon
- 1 pound smoked whitefish or whitefish salad
- 1¾ ounces sturgeon caviar
- 1¾ ounces trout roe
- 6 tablespoons room temperature unsalted butter
- 8 ounces vegetable cream cheese
- 8 ounces plain cream cheese
- ½ medium red onion, thinly sliced
- 1 medium cucumber, thinly sliced
- 1 large haas avocado, pitted, peeled and sliced
- 2 medium beefsteak tomatoes, sliced
- Kosher salt, as needed
- 1 tablespoon extra-virgin olive oil,
- 2 tablespoons oil-packed capers, drained
- 1 lemon, seeded and sliced
- 2 red radish thinly sliced
- ¼ cup fresh dill
- 2 tablespoons chopped chives
Instructions
- Set bagels on large platter. Arrange the fish, caviar and roe on the board.
- Add cream cheeses and butter to bowls and set on the side with knives for spreading.
- Fill the board with the red onion, cucumber, avocado and tomatoes.
- Drizzle the olive oil over the tomatoes and sprinkle with salt.
- Arrange capers, lemon, radish, dill and chives on the board around the rest of the toppings.
- Allow guests to assemble their own bagels.