Smoked Salmon Dip & Bagel Chips

Salmon of almost any kind (even tinned salmon) is very high on my list of favourite things.  While tinned salmon is good and useful in lots of different ways, it is not quite on the same level as fresh salmon and smoked salmon.  If I am out to dinner, lunch or brunch; I find it hard to bypass the salmon.
Smoked Salmon Dip & Bagel Chips
Celebrating a major wedding milestone recently, I enjoyed Eggs Benedict (with Salmon, of course) at a local café and it got me thinking how to use salmon at home while staying within our allocated food budget (and without resorting to the tinned stuff).  Smoked salmon and cream cheese are a classic pairing, even more so when accompanied by a bagel.  I have used similar ingredients but in the form of a dip and crackers.  During the first taste testing, the dip was gone in a nano-second and that was just the 18 year old ….. I have to hide this dip in the depths of the refrigerator if I want to save it to share with more than just one hungry offspring.  The salmon dip is also very good when stirred through freshly cooked pasta.

Smoked Salmon Dip & Bagel Chips

Ingredients

    Smoked Salmon Dip:
  • 125 g traditional cream cheese, at room temperature
  • 125 g thick Greek-style yoghurt
  • 1 spring onion, finely sliced
  • 1 ½ t salted capers, rinsed and finely chopped
  • 2 T fresh dill, finely chopped
  • 150 g smoked salmon pieces
  • 1 T lemon juice
    Bagel Chips:
  • 6 stale bagels

Instructions

    Smoked Salmon Dip:
  • Place the cream cheese, yoghurt, spring onion and capers into the food processor. Process until the mixture is well combined and smooth. Add the dill, smoked salmon & lemon juice then pulse until the ingredients are all incorporated. Taste and season if required (the salted capers are quite salty so extra salt may not be necessary). Place in an airtight container and chill until required.
    Bagel Chips:
  • Cut the bagels vertically into thin slices so that you get a lot of little round shapes. Some bagels come pre-sliced – for these, cut each half bagel in half again horizontally so that you end up with four circles. Then cut each circle into six so that you have thin triangle-ish shaped pieces. Place bagel slices in a single layer on a lined baking tray, leaving room between each piece. Place on a rack in the top third of the oven and fan-grill at 150ºC, for 4-5 minutes per side. I rotate the trays half way through grilling each side as my oven doesn’t cook particularly evenly.
  • Tip the golden-brown bagel chips on to a cooking rack. When completely cold, transfer to an airtight container until required.
    To Serve:
  • To serve
  • Place the bowl of salmon dip on a plate. Pile up the chips around the bowl, sit down and enjoy.

Notes

- For garlic bagel chips: brush the cut bagel pieces with garlic-infused olive oil before grilling. - For lemon bagel chips: ditto but use lemon-infused olive oil.

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