Salmon & Cream Cheese Bagel

📝 Ingredients

• 1 wholemeal bagel (90 g)
• 30 g plain cream cheese
• 30 g plain skyr
• 60 g smoked salmon (2 slices)
• 60 g cucumber (about 6 cm)
• 20 g red onion (1/4 onion)
• 1 tsp capers, drained
• 2 sprigs fresh dill
• 1/2 lemon (zest and 1 tsp juice)
• 1 small handful of rocket (10 g)
• Black pepper

🍴 Utensils

• Bread knife
• Toaster
• Small bowl
• Fork
• Fine grater
• Chopping board

📖 Steps

1. Slice the cucumber into very thin rounds (2 to 3 mm). Slice the red onion into half-moons as thin as possible: thick slices would overpower the salmon. Snip the dill and drain the capers.
2. In the small bowl, mix the cream cheese, skyr, half the dill, the finely grated zest of the half lemon and 1 tsp of its juice with a fork. Season with pepper and whisk until smooth and lump-free.
3. Slice the bagel in half horizontally with the bread knife, holding it flat on the board and keeping your fingers away from the blade. Toast for 2 to 3 minutes, until the inside is golden and crisp.
4. Let the bagel cool for 1 minute before filling, otherwise the cream will melt and make the bread soggy. Spread the skyr cream generously over both halves, right to the edges.
5. On the base, lay the rocket, then the cucumber slices, overlapping them. Add the smoked salmon slices, folding them slightly for volume, then the red onion and capers.
6. Sprinkle with the remaining dill and add a grind of pepper, but no salt: the salmon and capers are salty enough already. Close with the bagel top, press lightly, cut in half and eat straight away.