Smoked salmon and cream cheese board recipe
This DIY bagel board is an easy idea for a laid-back brunch with friends. Add a base layer of cream cheese to a platter, top with rich smoked salmon, dill and quick-pickled celery. Accompany with toasted bagels and let everyone dig in!
See method- Serves 6
- Takes 20 mins
- 437 calories / serving
Ingredients
- 1 tbsp white wine vinegar
- ½ tsp caster sugar
- 2 celery sticks, finely sliced
- 1 small red onion, thinly sliced
- 280g pack cream cheese
- 1 tsp sesame seeds
- 1 tsp poppy seeds
- 2 x 150g packs smoked salmon
- 10g fresh dill, fronds picked
- 6 plain bagels, halved and lightly toasted
- 1 lemon, cut into 6 wedges
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Shop ingredientsEach serving contains
- Energy
- 1835kJ 437.0kcal
- Fat
- 17g
- Saturates
- 8g
- Salt
- 2.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 45.7gProtein 22.2gFibre 4.3g
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- Mix the vinegar with the caster sugar and a small pinch of sea salt and stir through the celery and red onion. Set aside to pickle for 10 mins.
- Smooth the cream cheese over a large plate or platter.
- Mix the sesame seeds and poppy seeds together, then sprinkle over the cream cheese. Season with a grind of black pepper.
- Arrange the smoked salmon, dill and drained pickled celery and onion on top of the cream cheese and serve with toasted bagels and lemon wedges for guests to make a DIY bagel.
- See more Christmas brunch recipes
