adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon and dill cream cheese bagel with beetroot cured salmon
Lemon and dill cream cheese bagel with beetroot cured salmon
0 Likes
Prep Time:
380 minutes
Cook Time:
Total Time:
380 minutes
Elevate lunch with a zesty lemon-dill cream cheese bagel topped with cured salmon and crisp cucumber. Recipe by MasterChef contestant Courtney Roulston.
Ingredients:
  • 250g skinless Atlantic salmon fillet
  • 80g sugar
  • 50g sea salt flakes
  • 1 small fresh beetroot, washed, grated
  • 20.00 ml fresh dill, chopped
  • 125.00 gm original spreadable cream cheese
  • 2 tsp lemon zest
  • 20.00 ml fresh dill, finely chopped
  • 1 tsp horseradish cream
  • 1 Lebanese cucumber, peeled into ribbons
  • 2 bagels, halved, lightly toasted
  • Fresh dill sprigs, extra, to serve
Instructions:
  • Lay the salmon in the center of a 40cm sheet of plastic food wrap. Sprinkle sugar and salt evenly on top of the salmon and press gently to coat. Add beetroot and chopped dill. Wrap the salmon tightly with the plastic wrap and refrigerate for 12 hours or overnight to cure.
  • In a small bowl, mix together the cream cheese, lemon zest, finely chopped dill, and horseradish cream until creamy and well combined.
  • Carefully remove the curing mixture from the salmon using kitchen paper and discard. Slice the salmon into thin strips with a sharp knife.
  • Spread the creamy blend over the bagel, layer with cucumber, salmon, and fresh dill. Place the other half of the bagel on top and serve with lemon wedges.

Similar Recipes