Hot Smoked Salmon Avocado Bagel is the perfect protein packed meal for breakfast, lunch or dinner. A toasted bagel half topped with mashed avocado, cucumber, radish, smoked salmon and a poached egg with hot honey. So quick and easy and delicious!
Meet my latest obsession.
A toasted bagel (half) topped with mashed avocado, arugula, cucumber, radish, smoked salmon and a poached egg with hot honey drizzled over top. It’s sounds like a lot but truthfully it’s neither complicated nor fancy. But it’s so incredibly delicious, protein packed and soul satisfying.
Which is all I ever want in a meal.
To Make This Smoked Salmon and Avocado Bagel You Will Need:
- bagel (half) – Pick your favorite half – top or bottom.
- avocado – I always have small avocados on hand.
- kosher salt – Enhances the flavors of the avocado.
- freshly ground black pepper – Adds distinct bite and flavor.
- arugula – A fresh leafy green that is slightly bitter and peppery.
- cucumber – Adds cool and refreshing flavor.
- radish – Lends earthy flavor and crunch.
- smoked salmon – For this I like to use hot smoked salmon vs. cold smoked salmon (notes on this in the below post).
- egg – Poached or fried.
- hot honey – Adds delicious sweet and subtly spicy flavor.
- fresh dill – Optional for serving.
Start by toasting your favorite half a bagel and then add 1/2 a small avocado – about 1-1/2 ounces.
Use a fork to mash the avocado and then season with kosher salt and freshly ground black pepper.
Top with a handful of baby arugula.
Sliced cucumber – I used a small persian cucumber.
Top with thinly sliced radish, if desired.
Remove the skin from the salmon, cut in half and place on top.
Hot Smoked Salmon vs. Cold Smoked Salmon:
For this recipe I use hot smoked salmon. What’s the difference? Hot smoked salmon is smoked above approximately 120°F. Where as cold smoked salmon is smoked below roughly 90°F. The difference being, hot smoked salmon has more of a smoky flavor and the texture is more like traditional cooked salmon. Cold smoked salmon has much less of a smoky flavor and the texture is more smooth and silky.
Then, right before serving, quickly make a microwave poached egg (or use the more traditional method to prepare poached eggs) or fry up an egg.
Lastly, top with a poached egg, salt and pepper, and add fresh dill if you have it.
Cut into that poached egg and prepare to swoon.
The smoked salmon, mashed avocado and poached egg with hot honey is a match made in heaven.
Enjoy! And if you give this Hot Smoked Salmon Avocado Bagel recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Hot Smoked Salmon Avocado Bagel
Ingredients
- 1/2 everything bagel, or bagel of choice
- 1/2 small avocado
- kosher salt
- freshly ground black pepper
- 1/2 persian cucumber, thinly sliced
- 1 radish, thinly sliced
- 4 ounces smoked salmon, hot or cold smoked, skin removed
- 1 egg, poached or fried
- 1 drizzle hot honey
- fresh dill, chopped, for serving (optional)
Instructions
- Start by toasting your favorite half a bagel and then add the avocado – about 1-1/2 ounces. Use a fork to mash the avocado and then season with kosher salt and freshly ground black pepper.
- Top with a handful of baby arugula, sliced cucumber, radish and the salmon.
- Quickly poach or fry an egg and place on top. Season with salt and pepper and add a drizzle of hot honey and some fresh dill.
Notes
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well, I’m supposed to eat more salmon and this is a nice way to do it, thank you!
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Wow, this smoked salmon avocado bagel was absolutely amazing! I love how protein-packed and flavorful it is.
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