Bagel with smoked Irish salmon

Bagels are very popular sandwiches in Ireland, and many restaurateurs are even trying their hand at sublimating it! Forget the cheap stuff: the bagel is a perfect match for great Irish produce! That’s why you’ll find more and more of them in Ireland’s restaurant chains: here, the old is made new again, and the potential of simple dishes is reawakened!

Bagel with smoked salmon

A simple but delicious snack!

Salmon bagels – © nata_vkusidey

The salmon bagel is certainly a classic of Anglo-Saxon cuisine… But it’s nothing like it when cooked with Irish products!

Smoked salmon from Connemara or the Burren Smokehouse, fresh Kerry cream, wholemeal bread with local cereals: you’ll be telling us all about it! Although they’re readily available in Ireland, there’s no reason why you can’t try your hand at making your own. It’s easy, convivial and, when it comes to flavour, the result is colourful!

Tip: if you can’t use crème fraîche, feel free to use fromage frais! Delicious!

Recipe: Bagel with smoked Irish salmon

Ingredients

For 1 bagel

Bagel bread
3 slices smoked Irish salmon
2 tablespoons heavy cream
a few arugula leaves
half a red onion
chopped shallot
juice of half a lemon
fresh basil
salt
pepper

Preparation

Preheat the oven to 180°C and place the bagel bread in the oven for 2 minutes until crisp.
Remove from oven
Mix crème fraîche and lemon in a bowl.
Spread the mixture on the warm bagel bread.
Add the arugula.
Then place the salmon in chiffonade on top.
Add the shallot, chopped onion and basil.
Season with salt and pepper.
All you have to do is enjoy!