Yield: 4
Ingredients and Directions
Directions
Mix dill, cream cheese, buttermilk, lemon juice, and garlic together in blender until smooth. Season with salt and pepper to taste. Set dressing aside.
Make croutons by dicing bagel into large irregular shapes, tossing in olive oil and baking in 425° F oven until crisp on the outside, but still a little soft on inside.
Then separate hard-boiled egg whites from yolks, and chop separately.
To plate, divide croutons into four bowls. Then top each with equal portions of smoked salmon, arugula, dill dressing, capers, and generous amounts of diced eggs.
Ingredients
- 2 Tbsp fresh chopped dill
- 2 oz. cream cheese
- ½ cup buttermilk
- 1 Tbsp. lemon juice
- 1 tsp. garlic, chopped
- Salt & pepper, to taste
- 2 everything bagels
- 2 oz. olive oil
- 4 large eggs, hard-boiled
- 12 oz. chopped smoked salmon fillet
- 2 oz. arugula
- ¼ cup capers
- Off-Premise Plating
Directions
Divide croutons into four to-go bowls. Then top each with equal portions of smoked salmon, arugula, capers, and generous amounts of diced eggs.
Divide dressing into four small, to-go containers with lids.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.