bagel with wasabi cream cheese, smoked salmon, avo and pickled ginger

bagel with wasabi cream cheese, smoked salmon, avo and pickled ginger

I shamelessly stole this bagel idea from one of my favourite and luckily extremely local deli’s Kleinskys. They have it on the menu at the OZC Farmers Market on a Saturday and its called the Californian. It’s a delicious combination of wasabi cream cheese, smoked salmon (or trout), avocado and pickled ginger. Drizzled over the top they do a honey and soy reduction which gives it a salty sweet finish. 

I made my own version using their bagels, which they sell in packs of 6. 

Bagel from Kleinsky's

bagel with wasabi cream cheese, smoked salmon, avo and pickled ginger

bagel with wasabi cream cheese, smoked salmon, avo and pickled ginger

bagel with wasabi cream cheese, smoked salmon, avo and pickled ginger

January has been a whirlwind with a big TV shoot in the second week, a short trip up the West coast and then my birthday which went on for 2 days filled with celebrations. I’m trying to settle into the swing of things now that the initial dust has settled, and I’m looking forward to getting into a regular blogging routine. I loved my three days in the West Coast National Park where we did very little apart from swimming, floating, walking, napping and eating. My batteries were totally recharged and I share a few pics from my trip:

A week end away in Churchheaven

To make a Californian bagel:

Toast your favourite kind of bagel. It’s just always better toasted and mix your cream cheese with some wasabi paste. Add as much as you like. I think around 1 – 2 teaspoons per 1/4 of cream cheese works well, but if you like to give your nostrils a solid blast then add much more. I like it quite mild here so just under a teaspoon was good for me. Spread a generous layer on your toasted bagel and top it with slices of avocado, smoked salmon or smoked trout ribbons and pickled ginger. I finished it off with sliced spring onions (scallions) and a touch of Togarashi spice, and a spritz of lime.

To make the honey & soy reduction, add equal parts honey and soy to a small pan and bring to the boil. I used a ¼ cup of each. Allow it to reduce by about a third (aprox 3 – 5 mins) and until its starts getting syrupy. Turn off the heat and it will thicken further as it cools.

Drizzle this over your topped bagel and tuck in.

Damn delicious.

bagel with wasabi cream cheese, smoked salmon, avo and pickled ginger

 

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6 Responses to bagel with wasabi cream cheese, smoked salmon, avo and pickled ginger

  1. patisseriemakesperfect January 24, 2017 at 12:40 pm #

    Oh this looks so good and I agree, bagels have to be toasted. I keep meaning to try making my own bagels, but I’ve seen some people’s attempts and the perfectionist in me wouldn’t like it if they turned out less than perfect – which I’ve no doubt they would!

  2. Jess W. January 25, 2017 at 3:10 am #

    Bagels are my favorite way to kick off a Saturday – it’s like my weekly treat. I would love to try this wasabi cream cheese, it sounds totally decadent 🙂

  3. Brina January 28, 2017 at 10:07 am #

    This bagel sounds incredible! Gorgeous photos too!

  4. claudia batschari January 30, 2017 at 11:12 am #

    Hi Sam, I would just be curious were you stayed in Churchhaven? the photo’s look wonderful.. Thanks

  5. Sam January 31, 2017 at 8:15 am #

    Hi Claudia I stay ina house via private arrangement. Such a beautiful spot.

  6. Sam January 31, 2017 at 8:22 am #

    Thanks so much Brina

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