Easter Brunch Bagel and Cream Cheese With A Lox Rose
I love toasted bagels with a schmear of cream cheese and gentle folds of smoked lox. And then there are the garnishes. Cucumbers, caper berries, sprigs of dill, slivers of red onion and a squeeze of lemon.
So many options!
I feel so fancy when I enjoy this brunch treat. But what if we took this Sunday favorite and made them a bit more beautiful. What if we rolled the lox into a rose? How fancy would we feel then?
Fancy enough to serve at Easter Brunch? I think so.
- Bagel (I like everything but use what you like)
- Smoked Salmon, sliced thin
- Cream cheese, softened
- Cucumbers, sliced thin
- Red onion, sliced thin
- Caper berries
- Fresh dill
- Lemon, optional
- Tomato, optional
I like my bagel to be lightly toasted. The toasting adds a layer of texture that is missing from a non toasted bagel. With so many soft textures in the bagel and lox combination it is good to add contrast by toasting the bagel.
I like to spread a light layer of softened cream cheese all over the top surface of the bagel. And then for a more festive occasion, such as Easter brunch, I fit a pastry bag with a rose tip and pipe layers ruffles of cream cheese. I cover about 25% of the bagel.
Cucumbers are the next layer in this piece of culinary art. I use a VERY sharp knife and slice the cucumbers paper thin. I want them thin enough to see through. If you are not confidant in your knife skills you might want to use a mandolin to get the ultra thin slices.
Once again add a layer of paper thin slices of red onion to your creation. This might be a bit to much onion for you or your guests. Not a problem.
Space out the onion and don’t layer them in as tightly.
The lox rose is the focus of your Easter brunch bagel. It is the EASIEST part of the whole presentation. Seriously, slicing the cucumbers and onions is WAY harder than this. And slicing THEM is not that hard!
I wish I had photographs to show you how to roll the rose but it is hard to photograph your own hands when your hand are in use! And no one was home when I shot this post…. so there is that.
All you do is roll up a slice of smoked salmon. That is it. Nothing overly fancy.
When you are looking at your slice of salmon you will see a flat cut and a fluted edge. Roll along the flat edge of the salmon slice, the fluted edge will give you the ruffles of the rose. If your rose is on the small side, just add a second layer of salmon. The rose pictured here is 2 layers of salmon.
If you can roll a piece of paper, you can roll a lox rose.
I placed a line of caper berries (did you know they are pickled peppercorns?) between the cream cheese ruffles and the cucumber slices.
I also tucked in a few fronds of fresh dill around the lox rose to give not only flavor but to give the look of rose greenery.
It turned out beautifully! Perfect for Easter brunch, Sunday brunch or whenever you feel like making bagel and lox a bit more fancy.
ULTIMATE EASTER MENU!
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Need even more ideas? Check out our All Things Easter board on Pinterest!