Lemon And Dill Cream Cheese Bagel With Beetroot Cured Salmon Recipe

Cooking Directions

• STEP 1.Slice the bagel in half and toast until golden brown.
• STEP 2.Spread a generous amount of lemon and dill cream cheese on each half of the bagel.
• STEP 3.Layer the beetroot cured salmon on top of the cream cheese.
• STEP 4.Add some fresh dill and a squeeze of lemon juice for extra flavor.
• STEP 5.Serve immediately and enjoy!

Cooking Tips

• Make sure to use fresh bagels for the best taste and texture.
• You can make your own beetroot cured salmon by marinating fresh salmon in a mixture of beetroot juice, salt, and sugar for 24 hours.
• Feel free to add additional toppings such as sliced cucumber or red onion for extra crunch and flavor.

Storage and Serving

• This bagel is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To serve, simply reheat the bagel in a toaster or oven until warmed through.
• Serve with a side of mixed greens or a fresh fruit salad for a complete meal.