RECIPE CREATED BY MELINA HAMMER
Bagel Chips
- 3 bagels, thinly sliced - I used onion and poppy seed
- extra virgin olive oil, for drizzling
Salmon Dip
- 1 8 oz pkg Neufchâtel cheese
- 8 oz cured salmon, finely chopped
- Finely grated zest from one Meyer lemon
- 2 tbsps cornichons, sliced into thin coins
- 1 tbsp pickle brine
- 1/2 tsp pickled mustard seeds from the bottom of the pickle jar
- 2 tbsp minced red onion
- 2 tbsp buttermilk
- 1/2 tsp freshly ground black pepper
- 1/8-1/4 tsp cayenne, depending on your heat preference
- 2 tbsp finely snipped chives, to garnish
- Watermelon radish, for serving alongside
- Fresh dill sprigs, to garnish
Preheat the oven to 400°. Arrange bagel slices in as much a single layer as possible. Drizzle with olive oil and spread to a thin film across all bagel surfaces with a basting brush. Toast 10 mins or until golden.
Combine cured salmon, neufchatel, buttermilk, lemon zest, cornichons, pickled mustard seeds, brine, red onion, and spices, and stir until uniform. Add a little more buttermilk should you wish for a looser dip. Taste, and adjust seasoning as needed.
Transfer dip to a shallow bowl and surround with bagel chips.
Generously sprinkle chives to coat and serve alongside a bowl of thinly sliced radishes and dill sprigs. Dip and chips keep for up to one week.
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