Smoked salmon bagel with whipped cream cheese and quick pickled cucumber

Ingredients

• 4 tablespoons apple cider vinegar (or white wine vinegar)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• zest from half a lemon
• 1 tablespoon dill, finely chopped
• 1/2 large cucumber, ribboned with a vegetable peeler (lengthways)
• 1/4 small red onion, very thinly sliced
• 150 grams (5.3oz) full-fat cream cheese
• 1-2 tablespoons milk or cream
• zest from half a lemon
• 1 1/2 tablespoons chives, finely chopped
• 2 seeded bagels
• 100 grams (3.5oz) smoked salmon

Instructions

1. 1

   --- Quick cucumber pickle ---

2. 2

   In a small bowl, whisk together the vinegar, sugar, salt, lemon zest and chopped dill until the sugar has dissolved.

3. 3

   Add the cucumber ribbons and sliced red onion, then toss gently to coat everything in the pickling liquid. Leave to pickle for 15 minutes, giving it a gentle mix once or twice so all the pieces soak evenly.

4. 4

   --- Whip the cream cheese ---

5. 5

   In a medium bowl, beat the cream cheese with the cream or milk for about 2 minutes until smooth, light and fluffy.

6. 6

   Stir through the lemon zest and chopped chives until evenly combined.

7. 7

   --- Toast the bagels ---

8. 8

   Slice the bagels in half and lightly butter the cut sides.

9. 9

   Place them buttered side down in a frying pan over medium heat and toast until golden and crisp.

10. 10

    --- Assemble the bagels ---

11. 11

    Spread a generous layer of whipped cream cheese over the warm toasted bagels.

12. 12

    Arrange the smoked salmon in soft folds for height and texture.

13. 13

    Lift the cucumber ribbons from the pickle, letting any excess liquid drip off, then pile them loosely over the salmon. Scatter over the pickled onion slices.

14. 14

    Add a few fresh dill sprigs, a twist of black pepper and a final touch of lemon zest. If you like, finish with a light scattering of sesame or poppy seeds.