Prep: 15 mins - Cooking: 5 mins
- 100g Alfred Enderby Smoked Salmon
- 2 New York bagels
- 60g cream cheese
- 25g cooked beetroot, sliced
- 25g cucumber, sliced
- 15g red onion, sliced
- 1 tsp dill, finely chopped
Salt and pepper to season
- Slice bagels in half and lightly toast.
- Spread the bottom of each of the bagels, generously with cream cheese. Add smoked salmon and top with beetroot, cucumber and onion.
- Season well and sprinkle over dill, before adding on the top of the bagel.