Bagels are always a favorite in my house. Fortunately there’s a good bagel source nearby, so we often have them on hand. We also like to keep something we affectionally call “salmon glop” – a smoked salmon spread spiked with lemon and dill. It turns a plain bagel into a perfect brunch.
It tastes fantastic, but it’s also reasonably heart-healthy: we use Neuchatel, a lower fat cream cheese. It’s also a good candidate for making ahead of time, as it keeps, covered, in the refrigerator for almost a week.
I don’t use lox in this spread. (See this article for a good explanation of the difference.) My local grocery store, bless them, hot-smokes their own salmon, so I have a ready source. You’ll also find blister-packed smoked salmon chunks (sometimes called kippered salmon) in the refrigerated section in a lot of grocery stores.
I don’t have a smoker, but for those of you who are smoking enthusiasts (and you know who you are!) here’s Alton Brown’s recipe. Let me know how you like it – or better yet, send me a sample!
For the interested, I first posted about salmon glop way back in 2012. I think you’ll agree that I’ve improved in both writing and photography! The actual spread, though? It’s unchanged; once the recipe has been tweaked to perfection, I leave it alone.
link to recipe: