YOUR SOLIN GENERATED RECIPE
Salmon and Bagel Lettuce Wraps
Smoked salmon and toasted bagel cubes tossed in a creamy lemon-dill yogurt dressing, served inside crisp butter lettuce leaves for a refreshing and savory crunch.
INGREDIENTS
1 whole whole wheat bagel
8 oz smoked salmon
2 large eggs
0.5 cup non-fat Greek yogurt
1 tbsp fresh dill
1 tsp everything bagel seasoning
4 large butter lettuce leaves
0.25 cup red onion
1 tbsp capers
1 tbsp lemon juice
0.25 tsp black pepper
PREPARATION
Place the eggs in a small saucepan, cover with water, and bring to a boil; cook for 9 minutes, then cool in an ice bath, peel, and roughly chop.
Toast the whole wheat bagel until golden brown and cut into small half-inch cubes.
In a medium mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, chopped fresh dill, and black pepper until smooth.
Gently fold the smoked salmon, chopped hard-boiled eggs, and toasted bagel cubes into the yogurt mixture until everything is evenly coated.
Lay the butter lettuce leaves flat on a clean surface or platter.
Divide the salmon and bagel mixture evenly among the lettuce leaves.
Top each wrap with thinly sliced red onion, capers, and a generous sprinkle of everything bagel seasoning before serving.