Smoked salmon, high in omega-3s for cognitive support and skin health, needs a bit of brightness to iron out its intensity—a hint of sharp mustard, verdant dill, lemon, carrot-infused cream cheese, and zippy pickled onions are just the things to do this. These carrot cream cheese bagels work for breakfast, brunch, lunch, or dinner, and use a variety of harvest time superfoods.
- Carrots can be stored loose in a dark, cool place or in the crisper drawer of your refrigerator for up to 2 months.
- Onions should never be refrigerated; store at room temperature out of direct sunlight for up to 2 months.
- Fresh herbs can be stored in vases (like flowers) at room temperature or in the refrigerator for 1 week.
Make it vegetarian with poached eggs or sliced smoked tofu in place of salmon.
1 red onion, peeled and thinly sliced
1 cup (250 mL) distilled white vinegar
1 cup (250 mL) water
1 Tbsp (15 mL) honey
1/3 cup (80 mL) cream cheese, at room temperature
1/4 cup (60 mL) carrot purée (from steamed or roasted carrots)
1/4 cup (60 mL) chopped fresh dill or mint
1 Tbsp (15 mL) grainy mustard
1 Tbsp (15 mL) lemon juice
2 whole grain or gluten-free bagels or English muffins, halved
1 avocado, halved, pitted, peeled, and thinly sliced
3 oz (85 g) smoked salmon slices
Add red onion to large glass Mason jar. In medium saucepan, bring vinegar, water, and honey to a boil. Pour mixture onto onions. Once cool enough to handle, seal and store in refrigerator for up to 1 month. The longer the onions sit, the pinker and sweeter they become.
In stand mixer (easiest) or by hand with whisk, mix cream cheese until softened. Mix in carrot purée, followed by dill or mint, mustard, and lemon juice.
Toast bagels, and assemble with a layer of avocado, followed by salmon, a dollop of carrot cream cheese, and pickled onion. Serve immediately.