Smoked Trout Bagel Sandwich
Updated: Feb 1
A classic bagel sandwich revisited in the Snowy Mountains with some local smoked trout!
One of my favourite sandwiches that I often had or made for brunch or lunch 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 cannot be found fresh in the region where we are in Australia, but supermarkets in larger towns do supply some commercial products of both. However, if you have lived in or been to Montreal you’d understand my fussiness as there is nothing like a Montreal-made fresh bagel with Canadian sockeye smoked salmon. Salmon is not a speciality of the Snowys region as it is far away from the ocean, but river trout is. The local hot smoked rainbow trout is so delicious, so why not go with it instead? Fishing season starts in spring, so you might be fishing and smoking 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 season in the garden, chop and sprinkle some to complete the flavours. As for some good fresh bagels, they 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’m working on a recipe adapted to local terroir, it’s not ready yet, but don’t worry it will come out on Snowy Foodie!
Hot smoked trout and bagels • Photography © Bottle and Brush Studio 2020-21
Smoked trout fillets
Plain cream cheese
Fresh herbs (lovely with dill and chive)
PREPARATION: Slice in half and slightly 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 there are no little bones 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.