Lunch or breakfast, these classic bagels take only a handful of ingredients and are incredibly easy to make. Our Fresh Dill Chèvre becomes soft and spreadable by blending it with a couple of tablespoons of cream - no need for cream cheese!
Serves 2 people
1/4 of a red onion, sliced into thin half rings
150g of smoked salmon
2 tbsp of Dijon mustard
150g Meredith Dairy Fresh Dill Chèvre
2 tbsp of cream
1 lebanese cucumber, thinly sliced longways
small handful of watercress (or leafy green of your choice)
salt and pepper
Cut bagels in half. In a blender, blend together cream and Fresh Dill Chèvre.
Assemble bagels by spreading cream cheese mixture into one half, and a tablespoon of mustard into another half. Fill with salmon, cucumber, slices of red onion and watercress. Season with salt and pepper.