Smoked Salmon and Herbed Cream Cheese Bagels with Grape Must Mustard
When was the last time you ate a really good bagel? It has probably been a while so recreate this classic combination of ingredients, but with the addition of Grape Must Mustard. Grape must what? Yes, it is not the catchiest of names, but you will not forget its mild mustard heat and sweet balsamic flavours and as it is not as strong as regular mustards you can use it on things you might not expect to.
½ small red onion, peeled and finely sliced
1tbsp Merlot Vinegar (or good quality red wine vinegar with a few pinches of sugar added)
180g cream cheese
1 lemon, and its zest
Small bunch fresh dill or basil, or a mix of both (approx. 30g), finely chopped
Salt and pepper, to taste
200g slices smoked salmon
4tsp Grape Must Mustard
- Soak the red onion in cold water for 5 minutes, then drain. Season with a little salt then add the Vinegar and set aside.
- In a small bowl, mix the cream cheese, lemon zest, herbs and decent crack of black pepper until well combined.
- Lightly toast or grill the bagels, or warm in an oven at 140C/Fan 120C/Gas Mark 2 for 5 mins. Spread the cream cheese on the bottom half of each bagel then top with smoked salmon. Cut the lemon in half and squeeze a little on top then place as much or as little pickled onion as you like on the salmon.
- Divide the Mustard and spread on the cut side of the remaining bagels then place on top and serve.