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TastingTable Sweepstakes

Smoked Salmon Bagel with Caper-Goat Cheese and Onion-Fennel Salad

Source: Cooking.com
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Active Time:  10 Minutes
Total Time:  2 Hours 10 Minutes
  Makes 8
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.
RECIPE INGREDIENTS
1 medium-size red onion, peeled, very thinly sliced
1 medium fennel bulb, trimmed, very thinly sliced (about 2 cups)
1/3 cup fresh lime juice
5 tablespoons minced fresh dill

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
DIRECTIONS
Toss onion, fennel, lime juice and 3 tablespoons dill in large bowl. Cover; refrigerate at least 2 hours or overnight. Mix goat cheese, mayonnaise, capers, oil and remaining 2 tablespoons dill in medium bowl. Cover and refrigerate at least 2 hours or overnight.


Cut bagels horizontally in half. Spread 1/4 cup goat cheese mixture over bottom of each bagel. Top with smoked salmon. Sprinkle with cracked pepper. Arrange onion-fennel salad atop salmon, drizzling any liquid from bowl over salmon. Top with 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 . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8
Calories: 645
Fat. Total: 27g
Fiber: 4g
Carbohydrates, Total: 64g
Sodium: 2844mg
% Cal. from Fat: 38%
Cholesterol: 46mg
Protein: 35g
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