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Smoked Salmon Bagel with Mascarpone Spread

Source of Recipe

From "Emeril's Kicked-Up Sandwiches" by Emeril Lagasse


Recipe Introduction

"This is on the menu at my flagship restaurant, Emeril's, in New Orleans. Simple, yet sooo delicious. The mascarpone makes a great alternative to cream cheese, and the capers are a classic complement to the smoked salmon. Tip: Let the bagels cool off a bit after you toast 'em before adding the mascarpone, so it doesn't melt too much."

List of Ingredients

â—¦ 1 pound mascarpone cheese, at room temperature
â—¦ ¼ cup plus 2 tablespoons nonpareil capers, drained and roughly chopped
â—¦ Finely grated zest of 2 lemons
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon freshly ground white pepper
â—¦ 4 sesame bagels, halved and lightly toasted
â—¦ 8 ounces sliced smoked salmon
â—¦ ½ cup thinly sliced red onion (â…›-inch-thick) rounds
â—¦ Eight ¼-inch-thick tomato slices


Recipe

Place the mascarpone, capers, lemon zest, salt, and white pepper in a mixing bowl and stir to combine. Spread about 3 tablespoons of the mixture onto each bagel half.

Divide the salmon slices among the bottom halves of the bagels; follow with the sliced onion and the tomato slices. Place the top half of the bagels over the tomatoes. Serve immediately.

Makes 4 sandwiches