Thursday, December 31, 2009
Smoked Salmon Spread and Bagels
• 4 ounce(s) reduced-fat cream cheese (Neufchâtel), softened
• 4 ounce(s) smoked salmon, chopped
• 1 container(s) (8 ounces) reduced-fat sour cream
• 2 tablespoon(s) fresh dill, chopped
• 1 tablespoon(s) capers, drained and chopped
• Salt and pepper
• 1 lemon
• 2 bagels , preferably sesame seed and poppy seed
• 1/2 small red onion, thinly sliced
• 1/2 English (seedless) cucumber, thinly sliced
• 4 red radishes, thinly sliced
1. Prepare smoked salmon spread: In large bowl, stir cream cheese until light and fluffy. Fold in salmon, sour cream, dill, capers, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. From lemon, grate 1 teaspoon peel and squeeze 1 teaspoon juice; stir juice and peel into mixture in bowl. Transfer to serving bowl. Cover and refrigerate at least 1 hour and up to overnight.
2. Preheat oven to 375°F. Cut bagels in half to form 4 shapes that resemble the letter "C." Place bagel halves with cut side down, and cut each lengthwise into four slices to form 16 flat "C" shapes. Cut each in half crosswise to form 32 triangular shapes.
3. On large cookie sheet, arrange bagel slices in single layer; bake 8 to 10 minutes or until golden and crisp. Transfer to wire rack to cool completely.
4. Serve toasts with spread and onion, cucumber, and radishes for topping.