Prep 25 mins
Cook 10 mins
A recipe from Ricardo that I tried yesterday. It doesn't have to be Christmas to try this ;) I didn't have bagels, so I used slices of baguette that I toasted in the oven. It was a bit hard to bite. Today with the leftover of the salmon and spread, I used Melba toast. It was even better.
- 1 cup thinly sliced leek
- 2 tablespoons butter
- 1⁄4 cup white wine
- 1⁄2 cup cream cheese, softened
- salt and pepper
- 1 bagel, sliced into thin slices (40 slices, it's great with Melba toast)
- 1 (120 g) package smoked salmon, cut into 40 strips
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). â€¨.
- Leek spread: In a skillet, soften the leek in the butter. Add the wine and reduce until almost dry. Season with salt and pepper. Let cool.
- In a bowl, combine the cooled leek mixture and cream cheese. Set aside. â€¨.
- Bites : Place the bagel slices on a baking sheet. Bake for 8 to 10 minutes or until lightly golden brown. Let cool.
- With an espresso teaspoon or a pastry bag fitted with a small plain tip, top each slice of bagel with about 5 ml (1 teaspoon) of leek spread. Garnish with smoked salmon. Season with pepper. If desired, garnish with capers and dill sprigs.
- Tips : All the steps can be prepared in advance, even the day before. Assemble at the last minute or up to 30 minutes before serving, to avoid softening the bagel crackers.
This was absolutely delightful and delicious! I love leeks and they were a wonderful complement to the salmon. I ended up using an 8 oz. container of soft cream cheese, which seemed to be the right ratio for me. Rather than use the thinly-sliced bagel, I had some miniature whole wheat bagels that I toasted in the oven, which worked out very well. I used some nice Irish smoked salmon, which paired well with the leeks. I will definitely make this again! Thanks for sharing.