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Pickett Street Café Inspired Breakfast Bagels with Smoked Salmon

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• 2 top-quality sesame, poppy, or everything bagels, cut in half crosswise
  
• 4 to 6 tablespoons plain or whipped Philadelphia cream cheese
  
• 4 to 6 ounces thinly sliced top-quality smoked salmon
  
• 4 thinly sliced rounds of cucumber, peeled if waxed, slices cut in half
  
• ¼ cup thinly sliced peeled red onion
  
• 1½ teaspoons drained brined capers
  
• 12 small sprigs fresh dill
  
• Coarsely cracked black peppercorns
  






Instructions



1. Toast the bagels to your desired degree of brownness. Immediately spread the cut side of each toasted bagel half with a thin smear of cream cheese (I tend to use far less cream cheese than traditional Jewish delis).
   
   
2. Top each bagel half with a slice or a bit more of the smoked salmon. Place one cucumber round (i.e., two halved slices) on top of each salmon-topped bagel half.
   
   
3. Scatter the red onion and capers evenly over the bagels, then top each with three dill sprigs. Season the bagels with coarsely cracked peppercorns to taste. Serve one or two bagel halves per person in a pie tin, if desired, for a memorable Pickett Street Café-style breakfast or lunch.
   
   Serves 2 to 4