Recipe courtesy of Jeff Mauro
Smoked Salmon Bagel Nachos
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- Level: Easy
- Total: 8 hr 40 min (includes pickling time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1011
- Total Fat
- 83 g
- Saturated Fat
- 25 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 17 g
- Protein
- 22 g
- Cholesterol
- 116 mg
- Sodium
- 915 mg
Your Sunday brunch will never be the same. When I served this on The Kitchen, my co-hosts, especially the hard-to-please GZ, could not stop eating it. Don’t skip making your own bagel chips; it really makes this dish special!
- Level: Easy
- Total: 8 hr 40 min (includes pickling time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1011
- Total Fat
- 83 g
- Saturated Fat
- 25 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 17 g
- Protein
- 22 g
- Cholesterol
- 116 mg
- Sodium
- 915 mg
Ingredients
Homemade Everything Plus More Bagel Chips:
Pickled Red Onions:
To Assemble:
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Directions
- For the homemade everything plus more bagel chips: Heat the oven to 350 degrees F.
- Slice each bagel vertically into 1/4-inch-thick slices. The middle slices tend to break apart, so cut those in half.
- Place each slice flat on a parchment-lined sheet pan. Brush both sides with a good amount of olive oil. Once the top side is fully coated, sprinkle with a good amount of poppy seeds, pressing them down to stick. Season with a little garlic salt.
- Bake until golden brown, about 15 minutes. Let cool (they will crisp as they cool).
- For the pickled red onions: Simmer the vinegar, sugar, salt and 1/2 cup water until dissolved. Add the onions and let sit overnight, refrigerated and covered.
- For the microwave-fried capers: Place the oil and capers in a microwave-safe bowl. Microwave on high for about 2 minutes, then stir well. Microwave until the capers have browned and shrunk, another 3 minutes. Transfer with a spider to a paper towel-lined plate and season with a little salt. Reserve the oil for vinaigrette, sautéing or to drizzle on pasta.
- To assemble: In a medium bowl, whisk together the cream cheese, sour cream, lemon juice and lemon zest. If need be, thin out with a little water to make it drizzle-able.
- Spread out the bagel chips on a large serving platter. Break up the salmon fillets with a fork and place on the bagel chips. Drizzle with the cream cheese sauce and top with the fried capers, pickled red onions and minced chives.
