YOUR SOLIN GENERATED RECIPE
Smoky Salmon Cream Cheese Bagel
Toasted sprouted bagel halves topped with silky smoked salmon and a zesty Greek yogurt cream cheese spread, finished with crisp cucumbers and briny capers.
INGREDIENTS
1 whole sprouted grain bagel
4 oz smoked salmon
2 tbsp Neufchatel cheese
2 tbsp plain non-fat Greek yogurt
1 large egg
0.25 cup cucumber
1 tbsp red onion
1 tsp capers
1 tsp fresh dill
1 tsp lemon juice
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Place the egg in a small pot of water, bring to a boil, then cover and remove from heat for 9 minutes. Transfer to an ice bath, peel, and thinly slice.
In a small mixing bowl, combine the Neufchatel cheese, Greek yogurt, lemon juice, chopped fresh dill, sea salt, and black pepper. Stir until the mixture is smooth and aerated.
Slice the sprouted grain bagel in half and toast until the edges are golden brown and slightly crunchy.
Spread the zesty cream cheese mixture evenly across both toasted bagel halves.
Layer the thinly sliced cucumber and red onion over the cream cheese base.
Drape the smoked salmon slices over the vegetables, then top with the sliced hard-boiled egg.
Garnish with the briny capers and an extra sprig of fresh dill before serving immediately.