Cream cheese spread with lemon, shallots and fresh herbs on a toasted bagel topped with traditional favorites and quick-pickled shallots.
Quick Pickled Shallots
¼ C. White Wine Vinegar
½ C. Water
½ tsp. Cane Sugar
2 Shallots, thinly sliced into rings
5 Black Peppercorns
Cream Cheese Spread
8 oz. Whipped Cream Cheese
2 Tbsp. Finely Minced Shallot
1 tsp. Fresh Lemon Zest
2 tsp. Fresh Lemon Juice
2 tsp. Chopped Parsley or Dill
¼ tsp. Kosher Salt
4 Canyon Bakehouse Plain Bagels
Smoked Salmon or Lox
Quick Pickled Shallots (see above)
Thinly Sliced Cucumbers
To make the pickled shallots, place the sliced shallots along with the white wine vinegar and cracked pepper in a lidded container or jar. Allow them to pickle at room temperature for 30 minutes or refrigerated for up to 5 days.
To make the cream cheese spread, thoroughly combine the whipped cream cheese, minced shallots, lemon zest and juice in a mixing bowl.
Spread the cream cheese mixture on toasted plain bagels. Add suggested toppings, including quick-pickled onions as desired.
Prep: 15 min
Cook: 0 min
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