Smoked Salmon and Cream Cheese Bagel

Ingredients

• 64g Whole-wheat bread
• 50g Full fat cream cheese
• 70g Raw wild-caught sockeye salmon
• 30g Red onion, raw
• 50g Raw cucumber with peel

Method

1. 1Take 2 slices of whole-wheat bread and toast them in a toaster or toaster oven until golden brown and crispy (approximately 3-4 minutes on medium-high setting). This helps the bread hold up to the toppings and adds texture contrast.
2. 2While the bread is toasting, prepare your fresh toppings: Thinly slice the red onion into rings, and slice the cucumber into thin rounds. Set aside on a clean plate.
3. 3Remove the toasted bread from the toaster and place both slices on a serving plate or cutting board.
4. 4Spread approximately 25g of full-fat cream cheese evenly on each slice of toast, going right to the edges. Use a knife to smooth it out for an even layer that will help bind the toppings to the bread.
5. 5Divide the 70g of raw wild-caught sockeye salmon evenly between the two toast slices, arranging it in a single layer over the cream cheese. If using raw salmon, you can lightly salt and pepper to taste.
6. 6Layer the cucumber slices over the salmon on both pieces of toast, slightly overlapping them for an attractive presentation.
7. 7Top with the red onion slices, distributing them evenly across both pieces. The red onion adds a pleasant peppery bite that complements the richness of the cream cheese and salmon.
8. 8Optional: You can add a squeeze of fresh lemon juice, a small pinch of capers (if available), or fresh dill for additional flavor complexity.
9. 9Serve immediately while the toast is still warm and crispy, enjoying the contrast between the warm toast, cool creamy cheese, and fresh vegetables.