Bagels (from the Yiddish word beygel) were first made and eaten by the Ashkenazi Jewish community in Poland in the early 17th century (the first mention of bagels in print is in the Community Regulations of Cracow in 1610). But they are now best known as a staple of New York delis because Jewish immigrants brought bagels from Eastern Europe to the United States in the first decades of the 20th century. A chewy bagel topped with rich cream cheese and silky smooth smoked salmon is, now, a worldwide favourite snack and this delicious recipe is no exception.
- 2 (multiseeded or plain) bagels, halved
- 100g full fat soft cheese
- 160g smoked salmon
- 1-2tbsp snipped chives
Toast the bagels. Spread liberally with cream cheese, top with smoked salmon and serve garnished with snipped chives.
Top tip for making Smoked salmon bagels
If you’re not a fan of cream cheese, use crème fraîche instead.