Californian Bagel with Wasabi Cream Cheese and Soy-Honey Drizzle
A few Japanese flavours added to a smoked salmon and cream cheese bagel, drizzled with honey and soy.
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Ingredients
For the bagel topping:
- 2 bagels halved and toasted
- 125 grams cream cheese softened
- 2 tsp wasabi paste adjust to taste
- 1 ripe avocado peeled, stoned and sliced
- 100 grams smoked salmon or smoked trout ribbons
- 2 Tbsp pickled ginger
- 2 spring onions finely sliced
- Togarashi spice optional, for sprinkling
- Lime wedge to serve
For the soy-honey reduction:
- ¼ cup soy sauce
- ¼ cup honey
Instructions
- Make the wasabi cream cheese:
- In a small bowl, mix the cream cheese with the wasabi paste until smooth. Taste and adjust the heat level to your liking.
- Prepare the soy-honey drizzle:
- Add the soy sauce and honey to a small saucepan. Bring to a boil, then lower the heat and let it simmer for about 3–5 minutes until slightly syrupy. It will thicken more as it cools.
- Toast the bagels:
- Toast the halved bagels until golden and crisp.
- Assemble the bagels:
- Spread a generous layer of wasabi cream cheese on the toasted bagel halves. Top with sliced avocado, smoked salmon or trout, and pickled ginger. Sprinkle with sliced spring onions and a pinch of Togarashi if using.
- Finish and serve:
- Drizzle with the soy-honey reduction and serve immediately with a spritz of lime.
Notes
Storage Instructions
This is best enjoyed fresh.
You can make the wasabi cream cheese and soy-honey drizzle in advance and keep them refrigerated in airtight containers for up to 3 days. Assemble just before serving.
You can make the wasabi cream cheese and soy-honey drizzle in advance and keep them refrigerated in airtight containers for up to 3 days. Assemble just before serving.
Servings: 2