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Bagel Brunch
Everything you need for a bagel brunch spread from the fish to the types of bagels.
Course
Breakfast
Cuisine
American
Keyword
bagel, brunch, cream cheese, New York, salmon, smoked salmon
Prep Time
30
minutes
minutes
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
US Customary
-
Metric
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.