Perfect for brunch or dinner
easyTime:< 30 minutesServes:4
All the flavors of the New York lox bagel reimagined into a texture-rich salad. Hot pieces of smoked salmon and tender potatoes are tossed in a sauce enhanced with “everything” seasoning, creating a comforting meal that’s as good for a Sunday brunch as it is for a Tuesday night dinner table.
Contents
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1 small red onion
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1 tablespoon baby capers, rinsed
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1 teaspoon everything bagel seasoning (see notes)
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¼ cup red wine vinegar
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¼ cup extra virgin olive oil
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1 kg kipfler potatoes, halved lengthwise
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450g hot smoked salmon, cubed
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4 x 100g burrata
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2 tablespoons chopped dill
Method
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My name 1
Thinly slice the onion and place it in a bowl with the capers, bagel seasoning, vinegar and oil. Season with salt and pepper and stir to combine. Set aside to let the onion pickle.
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My name 2
Place the potatoes in a pot of cold salted water over high heat. When it starts to boil, cook for 8-10 minutes until the potatoes become soft. Drain and rinse under cold water to stop the cooking process.
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My name 3
Place the bagels in a bowl containing half the bagel sauce and gently toss to combine.
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My name 4
Divide the salad into bowls. Top with salmon flakes, burrata and dill. Add another grind of black pepper and serve with extra sauce on the side.
Notes
Everything bagel seasoning includes all the ingredients that usually season bagels, such as black and white sesame seeds, poppy seeds, dried garlic and onion, and salt flakes. Available in supermarkets.
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