Print

Ina Garten Bagels with Smoked Salmon and Whitefish Salad

Ina Garten Bagels with Smoked Salmon and Whitefish Salad - recipe card
Print Recipe
Print Recipe

Inspired by Ina Garten’s classic brunch spread, these bagels are piled high with silky smoked salmon and a creamy, tangy whitefish salad. The whitefish salad is made with hot-smoked whitefish, mayonnaise, lemon, and fresh dill for a bright, deli-style topping. Perfect for a luxurious weekend breakfast or a elegant lunch.

Ingredients

Scale
  • 4 plain or sesame bagels, split
  • 8 oz smoked salmon (cold-smoked, thinly sliced)
  • 8 oz hot-smoked whitefish, skin and bones removed, flaked
  • 1/4 cup mayonnaise
  • 2 tbsp full-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp fresh dill, chopped, plus more for garnish
  • 1/4 cup red onion, thinly sliced
  • 1 tbsp capers, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • Optional: sliced tomato, cucumber, or avocado for serving

Instructions

  1. Prepare the whitefish salad: In a medium bowl, combine the flaked hot-smoked whitefish, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and chopped dill. Mix gently with a fork until well combined but still slightly chunky. Season with kosher salt and freshly ground black pepper to taste. Cover and refrigerate until ready to use.
  2. Toast the bagels: Preheat a toaster oven or regular oven to 350°F (177°C). Place the split bagels cut-side up on a baking sheet and toast for 5-7 minutes, until lightly golden and crisp at the edges. Alternatively, use a toaster on a medium setting. Toasting the bagels prevents them from becoming soggy and adds a satisfying crunch.
  3. Assemble the smoked salmon bagels: Spread a generous layer of the whitefish salad on the bottom half of each toasted bagel. Top with 2 oz of smoked salmon, folding the slices loosely to create height and texture. Scatter a few slices of red onion, a sprinkle of capers, and a few extra dill sprigs over the salmon.
  4. Finish and serve: Place the top half of the bagel on each sandwich and press down gently. Serve immediately, with optional tomato, cucumber, or avocado slices on the side. For a true Ina Garten touch, arrange the bagels on a platter and let guests assemble their own.
  5. Note: If you prefer a warm bagel, you can briefly warm the assembled bagel in a 300°F oven for 3-4 minutes, but be careful not to heat the salmon too much, as it will cook and change texture.
  6. For make-ahead: The whitefish salad can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The bagels are best toasted fresh, but you can toast them a few hours ahead and keep at room temperature.
  7. Variation: For a dairy-free version, substitute the Greek yogurt with an additional 2 tablespoons of mayonnaise. For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper to the whitefish salad.
  8. Serving suggestion: These bagels are perfect for a brunch buffet. Accompany with fresh fruit, a simple green salad, and a glass of prosecco or iced tea.
  9. Equipment: You will need a toaster or oven, a baking sheet, a mixing bowl, and a fork for flaking the fish.
  10. Ingredient note: Hot-smoked whitefish is available at specialty stores or online. If unavailable, you can substitute with hot-smoked salmon or trout.
  11. Ingredient note: Use good-quality smoked salmon, such as Scottish or Norwegian cold-smoked salmon, for the best flavor and texture.
  12. Ingredient note: Fresh dill is highly recommended; dried dill can be used in a pinch, but use only 1 teaspoon.
  13. Ingredient note: Adjust the amount of lemon juice and salt to your taste, as smoked fish can vary in saltiness.

Notes

Storage: The whitefish salad can be stored in an airtight container in the refrigerator for up to 3 days. The assembled bagels are best eaten immediately, but you can store them wrapped in plastic wrap in the refrigerator for up to 1 day; however, the bagel will soften. Freezing: The whitefish salad does not freeze well due to the mayonnaise and yogurt. Reheating: If you wish to warm the bagels, toast them before assembling. Do not reheat the assembled bagels in a microwave, as the salmon will become tough. For a warm sandwich, place the assembled bagel in a 300°F oven for 3-4 minutes, but note that the salmon will slightly cook.

Nutrition

Keywords: bagels with smoked salmon, whitefish salad, Ina Garten bagels, smoked salmon bagel, whitefish salad recipe, brunch recipe, deli style bagels, no cook breakfast, smoked fish salad, easy brunch, New York bagels, Jewish deli

Find it online: https://inagartencooks.com/ina-garten-bagels-with-smoked-salmon-and-whitefish-salad/