Hot Smoked Salmon, Tomato and Cream Cheese Bagel


2 bagels
2 tomatoes, thinly sliced
grated zest of 1 lemon
1 scallion, chopped
olive oil
4 slices smoked salmon (about 4-1/2 oz)
4 tbsp cream cheese lemon wedges, to serve


  1. Preheat the broiler on a medium—high setting.
  2. Slice the bagels in half horizontally and place them cut sides down on the rack in the broiler pan. Toast until browned, then turn over.
  3. Cover the bottom halves of the bagels with tomato slices. Sprinkle with lemon zest and scallion, then season with pepper (but not salt—the smoked salmon will be salty when cooked). Trickle a hint of olive oil over the tomatoes. Broil for 1-2 minutes, until the bagels are toasted and the tomatoes are lightly cooked. Remove the top halves and set aside.
  4. Arrange the smoked salmon slices on the tomatoes, wrinkling them slightly, and replace them under the broiler for a minute, to lightly cook the salmon and brown the edges in places.
  5. Top each with a couple of dollops of cream cheese and the bagel lids.
  6. Serve at once, with lemon wedges, for adding a squeeze of juice.

Makes 2 servings.

Source: Toast It!