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With fresh flavours of dill, lemon and capers, this delicious smoked Aoraki salmon topped bagel is a moreish weekend brunch.


4 Rebel Bakehouse Sesame Seed Bagels

½ cup Anchor Cream Cheese
200g cold smoked Aoraki salmon
Small handful fresh dill, chopped
2 tbsp capers, drained
½ red onion, thinly sliced
½ lemon, cut in wedges

Makes 4 servings
Take 10 minutes to make


Place your bagel halves in a toaster or under a hot grill for around 2 minutes, until just toasted & golden.

Spread all the bagel halves with a generous smear of cream cheese. 

Top the bagels with folds of the cold smoked Aoraki salmon and finish with a sprinkle of dill, capers and few slices of red onion. 

Squeeze over some lemon and serve immediately.