烟熏三文鱼百吉饼
Brunch15 分钟2 份简单关于此食谱
一款经典的纽约风格烟熏三文鱼百吉饼，铺满丝滑的熏鲑鱼、顺滑的奶油芝士、爽脆的红洋葱、咸香的酸豆和新鲜的莳萝，搭配完美烤制的百吉饼。这种标志性组合组装起来毫不费力，却每次都显得奢侈——完美适合悠闲的周末早午餐或快速满足的午餐。
步骤说明
- 1
Slice the everything bagels in half horizontally. Toast them in a toaster oven or under the broiler for 2–3 minutes, until the cut sides are golden and crisp at the edges but still chewy in the center. Let cool for 1 minute so the cream cheese doesn't melt.
- 2
Spread a generous, thick layer of softened cream cheese (about 2 tablespoons per half) over each cut side of the everything bagel. Use the back of a spoon or a knife to spread it all the way to the edges. If you like, sprinkle a little everything bagel seasoning over the cream cheese.
- 3
If using tomato or English cucumber, layer those slices directly on top of the cream cheese first — they act as a base and keep the salmon from sliding.
- 4
Drape the smoked salmon slices over the cream cheese (or tomato), folding them loosely to create a generous, layered look. Use about 1 oz of salmon per everything bagel half.
- 5
Scatter the thinly sliced red onion over the salmon. Separate the onion into individual strands for even distribution. Add a small pile of drained capers on top.
- 6
Finish with a few sprigs of fresh dill and a crack of black pepper. Serve immediately with lemon wedges on the side — a squeeze of fresh lemon over the salmon right before eating makes a big difference.
