A classic bagel sandwich revisited in the Snowy Mountains with some local smoked trout!
My favourite sandwich back in Québec was a simplified version of a classic Montreal-Style bagel with cream cheese, smoked salmon and capers. Traditionally they are served with onion and sometimes tomatoes as well. Bagels and smoked salmon products can be found in Australian supermarkets. However, if you have lived in or been to Montreal you’d understand my fussiness as there is nothing like Montreal's hand-made fresh bagel with Canadian wild sockeye smoked salmon. Salmon is not a speciality of the Snowys region, but river trout is. Snowy Mountain's hot smoked rainbow trout is so delicious, so why not go with it! Fishing season starts in spring, so you might be able to fish and smoke your own. If you love capers, go for it, they are just the perfect topping to a smoked fish and cream cheese bagel sandwich. When herbs like dill and chives are also in the garden, chop and sprinkle some to complete the flavours. Some good fresh bagels can be made at home if there are no bagel bakeries near you. To know more about the wheel-shaped bread, read my story about the Montreal-Style bagels. I’ve been working on a recipe adapted to my little Aussie kitchen, keep following @bottleandbrushstudio for updates!
Hot smoked trout and bagels • Photography © Bottle and Brush Studio 2020-21
RECIPE
INGREDIENTS:
Smoked trout fillets
Plain cream cheese
Capers
Fresh herbs (lovely with dill and chive)
PREPARATION: Slice in half and lightly toast the bagel(s) (unless fresh there is no need to toast it).
Spread a good layer of cream cheese on the bottom half.
Place some smoked fish fillet on the cream cheese to your taste (ensure no little bones are left).
Add some capers to your taste.
Sprinkle some chopped fresh herbs and top with the other bagel half.
Serve on its own or with a green salad on the side.
*You can also top both halves with the ingredients and eat separately.
