Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 38

Serves 4

Bagels and lox is a New York City classic. The dish – which is perfect for breakfast, lunch or brunch – takes just minutes to whip up and is delicious, especially when topped with a few slices of fresh tomatoes and cucumbers. The bagels they sell here in New York are pretty large, so I find half a bagel, which is roughly 60 grams, to be the perfect size. My favourite bagel is wholemeal, but any whole-grain type is a great option.

110g light cream cheese, at room temperature

50g smoked salmon or lox, finely chopped

¼ cup (30g) finely chopped spring onions

1 tablespoon finely chopped fresh dill

2 large wholemeal bagels, sliced in half, or 4 small bagels

1 medium tomato, thinly sliced

½ medium cucumber, thinly sliced

Sea salt

Freshly ground black pepper

In a medium bowl, combine the cream cheese, salmon, spring onions and dill. Spread 3 tablespoons of the cream cheese mixture onto each bagel half. Top each half with tomatoes and cucumber slices, and finish with a pinch of salt and black pepper.

skinnyscoop

Although smoked salmon and lox can be refrigerated for about a week (make sure they’re tightly wrapped), they’re best eaten as soon as possible because the intensity of flavour and firmness of texture will diminish as the days go by.