Salmon, Avocado and Herb Goat Cheese Bagels

Ingredients

• 2 pieces Homemade or store‑bought bagels (Slice each bagel in half horizontally)
• 100 g Fresh goat cheese (At room temperature to ease mixing)
• ½ tsp Fine herb salt
• ¼ tsp Timut pepper (or black pepper) (Light citrus notes)
• 1 tsp Fresh chopped dill
• ½ tsp Herbes de Provence
• 1 tsp Extra‑virgin olive oil
• 2 tbsp Liquid cream (optional) (For a creamier texture)
• ½ small Cucumber (Thinly sliced)
• ¼ small Red onion (Thinly sliced into ribbons)
• 4 leaves Iceberg lettuce (Crisp)
• 100 g Smoked salmon (or smoked trout) (Thinly sliced)
• 2 tbsp Sun‑dried tomatoes in olive oil (Coarsely chopped)
• 1 small Avocado (Thinly sliced, drizzled with lemon juice)
• 1 tsp Lemon juice (To prevent avocado oxidation)
• 1 tbsp Mayonnaise (optional)
• A handful Arugula
• A handful Mâche

Instructions

1. Prepare the herb cheese

   In a mixing bowl, crumble the fresh goat cheese. Add the herb salt, Timut pepper, dill, Herbes de Provence and olive oil. Stir with a fork until you get a smooth paste. If the texture is too firm, fold in the 2 tbsp of liquid cream.

   Time: PT5M

2. Slice the vegetables

   On a cutting board, slice the cucumber into thin rounds, the red onion into very thin ribbons, and the avocado into slices. Drizzle the avocado slices with lemon juice to keep them from turning brown.

   Time: PT10M

3. Toast the bagels (optional)

   Cut each bagel in half and place them in a toaster or under the oven grill for 2‑3 minutes until lightly golden.

   Time: PT3M

   Temperature: 180°C

4. Assemble the bagel

   On the bottom half of each bagel, spread the herb cheese generously. Layer cucumber rounds, then red onion ribbons, iceberg lettuce leaves, smoked salmon, sun‑dried tomatoes, avocado slices, a drizzle of mayonnaise (if desired) and finally arugula and mâche leaves. Top with the bagel’s upper half.

   Time: PT7M

5. Serve

   Place the bagels on a plate, cut in half if desired and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g

Ingredient Substitutions

• Instead of Homemade or store‑bought bagels: English muffins, Small rolls
• Instead of Fresh goat cheese: Fresh sheep cheese, Quark
• Instead of Fine herb salt: Sea salt, Flavored salt
• Instead of Timut pepper (or black pepper): Black pepper, White pepper
• Instead of Fresh chopped dill: Chives, Flat‑leaf parsley
• Instead of Herbes de Provence: Thyme, Rosemary
• Instead of Extra‑virgin olive oil: Canola oil
• Instead of Liquid cream (optional): Greek yogurt, Quark
• Instead of Cucumber: Raw zucchini
• Instead of Red onion: Shallot
• Instead of Iceberg lettuce: Romaine lettuce
• Instead of Smoked salmon (or smoked trout): Smoked trout, Smoked mackerel
• Instead of Sun‑dried tomatoes in olive oil: Pitted black olives
• Instead of Avocado: Green mango, Pepper squash
• Instead of Lemon juice: Apple cider vinegar
• Instead of Mayonnaise (optional): Plain yogurt
• Instead of Arugula: Young spinach
• Instead of Mâche: Curly lettuce

Equipment Needed

• Mixing bowl
• Fork
• Chef's knife
• Cutting board
• Toaster or oven (optional)
• Serving plate

Critical Steps — Do Not Skip

• Mix the cheese with the herbs until smooth.
• Don’t leave the avocado exposed too long without lemon to avoid browning.
• Toast the bagels just enough to keep them soft inside.

Chef Tips from the Video

• Use high‑quality smoked salmon for a richer flavor.
• Add a few capers or toasted sesame seeds for extra texture.
• Sprinkle a little lemon zest on top for a fresh note.

Troubleshooting

Storage

Refrigerator: Herb cheese keeps 3‑4 days in an airtight container. Assembled bagels can be stored 1 day in the fridge but are best eaten the same day.

Freezer: Unassembled bagels can be frozen for 1 month. Thaw at room temperature then toast before adding toppings.

Room temperature: Unfilled bagels stay good 4‑5 hours at room temperature in a paper bag.

Make-Ahead Tips

• Prepare the herb cheese the day before and keep it chilled.
• Slice the vegetables and store cucumber in cold water and avocado in lemon juice until assembly.