Smoked salmon bagel with leeks nest

Author: Les Cultures de chez nous
Bagel au saumon fumé et tombée de poireaux
Preparation 5
Baking 2
Portions 4
Freezing No


  • 1/2 package of 250 gr (1½ cup) of Les Cultures de Chez Nous sliced leeks
  • 30 ml (2 tablespoons) of butter
  • 15 ml (1 tablespoon) of rinced capers
  • 60 ml (1/4 cup) of fresh chopped dill
  • Zest and lemon juice
  • Salt and pepper
  • 2 bagels sliced in halfs
  • 1 package of cream cheese, at room temperature
  • 8 to 12 slices of smoked salmon
LeeksFind our bag in yourlocal grocery store

This week's specials


  • For the nest of leeks, heat a large casserole, add butter and cook leeks for 2 minutes.
  • Add capers, zest and lemon juice. Season with salt and pepper, add dill and mix well. Then set aside.
  • Toast half-bagels and garnish with cream cheese. Spread down leeks on each half-bagels.
  • Cover with the other half of bagel and garnish with rose shaped smoked salmon. Decorate with dill leaves.

Chef's notes