Smoked Salmon Bagels with Pickled Red Onions

Prep Time: 10 Minutes / Cook Time: 5 minutes
Makes 4-5 Bagels

4 ea Everything Bagels

8 oz Smoked salmon

1 8oz. PK. Cream cheese

½ Red Onion Julienned

4 oz Red Wine Vinegar

1 tsp Herbes de provence (buy them or make them at the linked recipe)

1 tsp Honey

2 oz. Water

1 4oz. jar Capers

1 oz. Vegetable Oil

Home Preparations: First we will make a quick pickled red onion to give the bagel a little more kick. Julienne your red onions finely and put in a glass canning jar. Bring the vinegar, water, honey and herbes de provence to a boil. Strain out the herbs and pour the hot liquid over the onions. Close the jar and refrigerate 24 hours before using.

Guide’s Tip: I buy the trim pieces of the smoked salmon to keep my costs down. Also, it is usually cut smaller and ready for the bagel.

Camp Cooking: The only thing you have to cook is the bagels. I use my 12” cast-iron skillet and toast them on both sides with a little oil. Once you have toasted the bagel on both sides, spread the cream cheese on the inside. Now top it with the pickled onions, capers, & smoked salmon.

Guide’s Tip: Don’t use too much oil so you can clean the skillet with only a damp paper towel when you finish cooking.

Recommended Equipment: Camp Stove, 12” Cast-iron skillet, spreading utensil, fork to serve capers & onions.