Double Brie, Smoked Salmon and Cucumber Bagels
Stylish bagels with smoked salmon and crisp cucumber. Perfect with a glass of sparkling for an elegant brunch!
|Preparation Time:||10 minutes|
- 200g double brie
- 1 bunch fresh dill
- 1/3 cup mayonnaise
- 1 tablespoon horseradish
- sea salt and freshly ground black pepper, to taste
- 2 lebanese cucumbers
- 12 mini poppy seed bagels (or 6 large)
- 200g smoked salmon
Remove brie from refrigerator to come to room temperature. Chop 2 teaspoons dill, combine with mayonnaise and horseradish and season. Using a vegetable peeler, cut cucumber into ribbons, discarding the seeded centre. Split bagels in half horizontally and spread with mayonnaise mixture. Top bottom bagel halves with cucumber ribbons, smoked salmon and wedges of double brie. Garnish with fresh dill and sprinkle with pepper. Top with remaining bagel halves.