Smoked salmon bagel (MOWI style)

Smoked salmon bagel (MOWI style)
  • Serves 2
  • Prep Time: 10 mins
  • Cook Time: 60 mins


  • 1 pack Smoked salmon
  • 2 Bagels (Look for thin bagels)
  • Handful of Rocket (optional)
  • Cream cheese mix:
  • 2tbsp (60g) Soft cheese
  • 1 tsp (7g) Dijon mustard
  • 5-6 Cracked Black Peppercorns (keep a pinch of cracked peppercorns to sprinkle over the smoked salmon)
  • ½ Lemon
  • 1tsp (5g) Capers nonpareille (mini cocktail capers)
  • 1tsp (11g) Gherkins finely chopped
  • 1tsp Fresh dill – chopped
  • Pickled red onions:
  • ½ (50g) Red onions – peeled and sliced as thinly as possible
  • 1tsp (10g) Honey
  • Pinch of Salt
  • 2tbsp (10g) Vinegar (white wine or cider vinegar)


  1. 1

    Pickled red onions: Place all the ingredients in a bowl and mix together. Cover with cling film and place in the fridge for at least an hour.

  2. 2

    Cream cheese mix: Mix the cream cheese and mustard together in a bowl

  3. 3

    Add the diced gherkins, capers, chopped dill, a squeeze of lemon juice and a pinch of cracked black pepper and mix together.

  4. 4

    Assembling the smoked salmon bagels:

  5. 5

    Cut the bagels in half and toast until golden

  6. 6

    Spread the bottom half of a each toasted bagel with the cream cheese mix

  7. 7

    Top the cream cheese with 2 slices of smoked salmon

  8. 8

    Remove the pickled onions from the fridge. Drain any liquid from the onions. Sprinkle the onions over the smoked salmon

  9. 9

    Add a pinch of cracked black pepper and a few rocket leaves before placing the other half of the bagel back on top and serve.


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