Smoked Salmon Brunch Bagel

METHOD

Step 1

Start by preparing the fresh pickled radish & shallot. Combine caster sugar, white vinegar & water in a small saucepan and simmer over a medium heat till the sugar has dissolved then place aside to cool to room temperate. The pickle liquid can be prepared ahead of time and stored in the fridge. Place the sliced radish and shallot in the pickle liquid and let sit for at least 15 minutes to infuse.

Step 2

Slice the bagel in half and toast on a hot grill pan till evenly coloured. Once cool spread the cream cheese evenly over both sides of the bagel and layer the sliced cold smoked salmon on the base.

Step 3

In a small bowl combine the eggs, cream, salt & pepper then beat gently with a fork. Gently warm a small frying pan with the olive oil to a medium heat and add the beaten eggs and scramble to a desired doneness. The key to perfectly cooked scrambled eggs is to take off the heat ahead of time to allow for the eggs to carry over cook from the heat of the pan.

Step 4

To assemble, use a spatula to gently bring the scrambled together to the size of the bagel and place on top of the salmon. Garnish the bagel with lightly dressed leaves, pickles and crispy fried capers.

Ingredients:

50g Tassal Superior Gold Chef’s Selection smoked salmon

2 eggs

30ml cream

½ tsp olive oil

2 each baby radish – thinly sliced circles

2 each shallot – peeled & sliced

60g caster sugar

60g white vinegar

30ml water

1 tsp chopped chives

40g cream cheese

1 x Seeded bagel

1 tbsp fried capers

Salt to taste

Pepper to taste

Baby leaves & herbs for garnish

Recipe created by Matt Griggs, Executive Chef at Crowne Plaza Hobart