Smoked Salmon Bagels with Caviar or Salmon Roe

By Beleaev Family | Beleaev Caviar & Gourmet

Make four smoked-salmon bagel halves and top each with 10g of Wild Salmon XXL Roe. Two bagels serve two people, while 100g of sliced smoked salmon and 40g of roe are taken from their larger purchase packs.

Ingredients and pack sizes

This dish uses salmon roe, which is a different product from sturgeon caviar. It leaves 160g roe and 100g smoked salmon in their opened packs; their exact labels control whether and how the remainder can be stored.

Equipment

• Bread knife, board and toaster
• Digital scale and four small plates
• Butter knife, teaspoon and non-metal roe spoon

Assemble four bagel halves

1. Split and toast. Cut two bagels level and toast the four halves to the preferred firmness. Let surface heat settle before applying the cold spread.
2. Divide the cream cheese. Mix the 80g cheese with 5ml lemon juice and half the dill, then divide the complete finished mixture evenly across the four halves; it weighs more than the 80g cheese alone.
3. Keep cucumber controlled. Pat the slices dry and place 20g on every bagel half so released water does not pool in the cheese.
4. Weigh the smoked salmon. Divide 100g into four 25g portions and fold one across each base.
5. Add salmon roe. Place 10g Wild Salmon XXL Roe on every half and finish with the remaining dill.
6. Serve open-faced. Present two halves per person rather than pressing another piece of bread over the roe.

Plan the opened packs before assembly

The recipe intentionally does not consume the 200g packs. Decide the use of the remaining 160g roe and 100g smoked salmon before opening them, based on their delivered labels and the number of guests. Do not scale a storage claim from one product to the other.

Bagel fixes

• The base turns damp: dry the cucumber and allow toasted bagels to release steam before spreading.
• The salmon forms a heavy mound: fold the 25g portion across the full half rather than rolling it tightly.
• The roe rolls off: leave a shallow central area in the salmon fold and place the 10g portion there.
• The halves are difficult to cut: serve open-faced and cut the bagels before any toppings are added.

Allergens and chilled handling

Fish, milk and wheat, including gluten, are present. Bagels may contain sesame, egg or other allergens and cross-contact, so check all exact packs. Keep both fish products and the cream cheese chilled under their own directions until assembly. Serve promptly, and do not infer an opened-life for the remaining roe or salmon from this recipe.

Sturgeon caviar variation

For the original black-caviar style, replace the 40g salmon roe with 20g Oscietra Royal, 5g per bagel half. Keep the two bagels, 100g smoked salmon and 80g cream cheese. This version uses one full 20g caviar tin and is a separate allocation from the four 10g salmon-roe toppings.

Drained capers and a little thinly sliced red onion are optional additions. Try a small amount first because the smoked fish and roe already bring salt. Avocado can add another layer, but is not required for the base recipe.

Frequently asked questions

Why serve the bagels open-faced?

Each half has its own measured topping. Closing them sandwiches the pearls between bread and makes the four-way allocation harder to see and handle.

Can I save the remaining salmon roe?

The recipe uses only 40g of a 200g pack. Follow the received product's thawing, use-by and opened-storage instructions; do not apply a sturgeon-caviar tin's instructions to salmon roe.

For another salmon-roe meal, try ikura rice bowls.

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