Smoked Salmon Bagel with Mascarpone Spread
Source of Recipe
From "Emeril's Kicked-Up Sandwiches" by Emeril Lagasse
Recipe Introduction
"This is on the menu at my flagship restaurant, Emeril's, in New Orleans. Simple, yet sooo delicious. The mascarpone makes a great alternative to cream cheese, and the capers are a classic complement to the smoked salmon. Tip: Let the bagels cool off a bit after you toast 'em before adding the mascarpone, so it doesn't melt too much."
List of Ingredients
◦ 1 pound mascarpone cheese, at room temperature
◦ � cup plus 2 tablespoons nonpareil capers, drained and roughly chopped
◦ Finely grated zest of 2 lemons
◦ � teaspoon salt
◦ � teaspoon freshly ground white pepper
◦ 4 sesame bagels, halved and lightly toasted
◦ 8 ounces sliced smoked salmon
◦ � cup thinly sliced red onion (⅛-inch-thick) rounds
◦ Eight �-inch-thick tomato slices
Recipe
Place the mascarpone, capers, lemon zest, salt, and white pepper in a mixing bowl and stir to combine. Spread about 3 tablespoons of the mixture onto each bagel half.
Divide the salmon slices among the bottom halves of the bagels; follow with the sliced onion and the tomato slices. Place the top half of the bagels over the tomatoes. Serve immediately.
Makes 4 sandwiches
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