Sunday brunch is a snap thanks to these delicious sandwiches. Serve them with an assortment of fresh berries to complete the meal. Offer bloody mary's, mimosas or simply chilled Champagne. It's important to use good quality fresh bagels here, so visit your favorite bagel shop or the fresh bakery section at your supermarket.
- 1 medium red onion, peeled, very thinly sliced
- 1 medium fennel bupound, trimmed, very thinly sliced (about 2 cups)
- 1/3 cup fresh lime juice
- 5 tablespoons minced fresh dill, divided
One 11-ounce log soft fresh mild goat cheese (such as Montrachet)
- 1/2 cup mayonnaise
- 1/2 cup drained capers
- 4 teaspoons olive oil
8 fresh bagels, such as poppyseed, sesame or plain
- 24 ounces thinly sliced smoked salmon
- 4 cups fresh arugula
Toss the onion, fennel, lime juice and 3 tablespoons dill in a large bowl. Cover; refrigerate at least 2 hours or overnight. Mix the goat cheese, mayonnaise, capers, oil and remaining 2 tablespoons dill in a medium bowl. Cover and refrigerate at least 2 hours or overnight.
Cut the bagels horizontally in half. Spread 1/4 cup goat cheese mixture over the bottom of each bagel. Top with the smoked salmon. Sprinkle with cracked pepper. Arrange the onion-fennel salad atop salmon, drizzling any liquid from bowl over the salmon. Top with the arugula, then cover with bagel tops. Cut each sandwich in half and serve.
Recipe created exclusively for Cooking.com by Sarah Taverner.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
645 calories; 27g total fat; 46mg cholesterol; 2844mg sodium; 64g carbohydrates; 4g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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