Smoked salmon bagels

I doubled up on salmon while getting groceries this week. The fresh Atlantic salmon filets looked too good to pass up, and I baked those and put them in a fish curry (recipe coming later). I also picked up a package of smoked salmon. Apparently they're smoked with aged oak whisky or bourbon barrels...huh? Am I supposed to taste that? Nope.

I sometimes get a "too much" feeling...when something is too cute, too texture-y, too snug, too fluffy, too perfect or imperfect, too...something. Each of these feelings are distinct and can elicit emotions ranging from disgust to "must cuddle". Right so this is definitely related to this dish bc sometimes with raw fish, I get a "too slippery" feeling. Before it got out of hand, I rescued myself by adding crunchy, peppery arugula to the mix. The arugula cut the butteriness, slipperiness, and richness of the salmon with its texture and flavor. Maybe some people can get away with eating smoked salmon without the "too..." thing, but I'm glad I was able to get it under control.

Ingredients:

  • Plain bagel, cut in half
  • Chive cream cheese
  • Smoked salmon, cut or torn into strips
  • Handful of arugula
  • Salt
  • Pepper
  • Red pepper flakes

Prep:

Toast bagel and spread each slice with cream cheese. Arrange the smoked salmon on the bagel and season with salt, pepper, and red pepper flakes for a kick. Top with arugula. So good. Try to contain yourself. 

 smoked salmon bagels

smoked salmon bagels