Beet Salmon Gravlax Multigrain Bagel
A gourmet sandwich featuring beet-cured salmon gravlax, creamy cheese, tangy pickles, and fresh greens on a chewy multigrain bagel, paired with a balsamic-dressed mesclun side salad. Perfect for a hearty brunch or upscale lunch for two.
Equipment
- 1 Sharp knife For thin slicing gravlax
- 1 Butter Knife For spreading butter
- 1 Mixing Bowl For salad prep
- 1 Cutting board
Ingredients
- 1 piece Multigrain Bagel Split in half
- ~7 g Beetroot Salmon Gravlax Thinly sliced
- ~5 g Cream Cheese Mix Softened
- ~1 g Arugula Wild Roquette Washed and dried
- ~1.5 g Cornichons Pickles Quartered lengthwise
- ~1 g Caperberries Halved
- ~2 g Mesclun Mix Leafy greens
- ~1 g Balsamic Dressing Light vinaigrette
- Small Butter softened For spreading
Instructions
- Thinly slice the beetroot salmon gravlax at an angle to showcase its vibrant color.
- Halve caperberries lengthwise after removing stalks. Quarter cornichons for a crunchy bite.
- Ensure butter is softened at room temperature for easy spreading. Slice the multigrain bagel in half horizontally.
- Spread a thin layer of softened butter on the cut side of the bottom bagel half.
- Arrange sliced gravlax over the cream cheese, followed by a small handful of wild roquette. Add halved caperberries and quartered cornichons for tang and crunch.
- Place the top bagel half at a slight angle over the fillings to display the colorful layers. In a small bowl, toss mesclun mix with balsamic dressing. Serve alongside the bagel. Serve immediately for the freshest flavor and best texture.
Notes
- Storage: Assemble fresh for best results. Store gravlax wrapped in the fridge for 5–7 days or freeze for up to a month. Keep greens in an airtight container with a paper towel for up to a week. Cream cheese lasts 7 days refrigerated.
- Serving Tips: Try mini bagels for appetizers, open-faced for brunch, or deconstruct for a charcuterie platter.
- Variations: Swap salmon for roasted beets or smoked tofu for a vegetarian version. Add chili flakes or herbed butter for extra flavor.
- Pairings: Pair with sauvignon blanc, prosecco, iced green tea, or orange juice.