Smoked Salmon with Bagel Chips

Smoked Salmon with Bagel Chips


Serve: 6
Ingredients:

  • 1 pound sliced and julienned smoked salmon

  • 6 bagels

  • 4 tomatoes, cut into slices with 1/4 inch thick

  • 12 ounces Philadelphia Original Cream Cheese, at room temperature

  • 1/4 cup whole milk

  • 1/4 cup heavy cream

  • 1 medium red onion, halved and thinly sliced

  • 1/4 cup red wine vinegar

  • 2 bunches scallions

  • 2 bunches fresh chives, minced

  • 2 heads frisee

  • Peanut oil for deep-frying

  • 6 tablespoons extra virgin olive oil

  • About 1/2 cup canola oil

  • 3 tablespoons sugar

  • Freshly ground pepper and kosher salt

Methods:

  1. Cut the white portion of the scallions into thin slices and reserve it for salad.

  2. Put the green half of the scallions into a heatproof container.

  3. Cover with hot water and let it sit for 5 minutes.

  4. Take out the green scallions and squeeze out as much moisture as possible, using an absorbent towel.

  5. Chop the wilted green roughly and place it in a blender.

  6. Add the canola oil to cover and mend on high speed for 8 minutes.

  7. Pour into a covered container and refrigerate for about 30 minutes.

  8. When cold, strain through a coffee filter or cheesecloth.

  9. Next, place the cream cheese in a stand mixer and attach the whip attachment.

  10. Beat and loosen up the cheese on low speed.

  11. Add the cream and continue to beat on medium speed until smooth.

  12. Slowly add the milk, continuing to beat until the mixture is the consistency of smooth pancake batter.

  13. Season to taste with salt and pepper.

  14. Then, slice the bagels as thin as possible without falling apart (Refrigerate the bagels overnight so that they are firm and easier to slice).

  15. In a heavy saucepan, pour peanut oil to a depth of 3 inches and heat to 300 degrees F.

  16. Add the bagel slices into the saucepan one at a time. Fry and flip the bagel until golden and crispy, around 3 minutes on each side.

  17. Remove from the oil and drain on paper towels.

  18. Season with salt and pepper while hot. Select the nicest looking bagel chips for this dish and keep the rest for snacks.

To make the frisee salad:

  1. Cut off the root end of the frisee heads and the outer green leaves. Discard the root ends. Save the green leaves for another use.

  2. Rinse the tender, yellow leaves and set aside in a bowl.

  3. Put the onion in a small heatproof bowl.

  4. In a small, nonreactive saucepan, bring the vinegar and sugar to a boil, stirring to dissolve the sugar.

  5. Pour the hot mixture over the onion to pickle lightly. Let sit at room temperature until cool.

  6. Dress the frisee with the pickled onion and the remaining 2 tablespoons olive oil.

  7. Season to taste with salt and white pepper.

  8. Place the salmon in a bowl with 4 tablespoons of olive oil. Mix and coat the salmon evenly with the oil.

  9. Add the reserved white scallions and mix well.

  10. Season with salt and pepper.

  11. To serve, ladle about 1/4 cup of cream cheese sauce on plates.

  12. Place 1 tomato slices on top of the sauce.

  13. Place a bagel chip on top of the tomato.

  14. Arrange the salmon salad on the bagel chips.

  15. Repeat by layering another round of tomatoes, bagel chips and salmon salad.

  16. Garnish the top of each serving with an equal amount of the frisee salad.

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