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Bagels with “Everything Spice” Blueberry Honey Whipped Cream Cheese & Blueberry Cured Salmon
YIELD: Makes 6 servings
INGREDIENTS
For Blueberry Cured Salmon:
8 oz. - fresh blueberries (if frozen, allow time to thaw)
1/4 cup - fresh dill, chopped
1/2 tsp. - ground black pepper
2 T - cold water
1 T - blueberry honey
1 lb. - boneless, skinless salmon filet
2 T - kosher salt
For Blueberry Honey Whipped Cream Cheese:
8 oz. - cream cheese, room temperature
1 T - everything bagel seasoning
1/2 tsp. - kosher salt
2 tsp. - blueberry honey
2 T - heavy cream
For Assembly:
6 - bagels of choice
fresh dill, optional
DIRECTIONS
Puree in blender blueberries, dill, water and honey until smooth.
Place salmon in shallow baking dish.
Rub salmon with salt, then coat with blueberry puree until covered.
Wrap dish in plastic wrap and let cure 8 hours or overnight in the refrigerator.
Remove salmon from blueberry puree and rinse quickly. Blot dry, slice thinly and set aside.
Combine all ingredients for cream cheese in the food processor and whip until smooth.
Slice bagels and toast to preferred level of toastiness, smear on cream cheese, layer on salmon and top with dill, if using.
Recipe courtesy of chef Jenny Dorsey, made for the National Honey Board
TIP
Add spices like juniper and caraway or some lemon or orange zest to further enhance the flavor of the salmon!
Cured salmon can be found at your local grocery store, so it’s not necessary to cure your own.
If you do cure your own salmon, you can cure a big batch as it keeps well in the fridge for up to one week!