Being in town on Sundays – rather than in the countryside – usually means there was some parties the night before. As a result, we often try to catch-up with friends for a late lunch in a comfortable place where we can enjoy being lazy for some time.
Being a bit tired, I also like simple menus…. if I am not up to a good burger, it will be a Smoked Salmon Bagel with Cream Cheese and Lemon.
Doing it yourself is very simple as well… here are a few tips:
Ingredients for 4 Bagels:
- 4 fresh bagels (my favorite is with poppy-seeds on top)
- 1 Philadelphia cream-cheese pack (not the other brands)
- 1 lemon
- 4 slices of high-quality smoked-salmon
- freshly ground pepper
- dill (optional)
- 3-4 handfuls of mixed leaves
- olive oil
- salt and pepper
- 1 lemon juice
As for the baguette, the best Bagels are the ones of the day. Don’t go for industrial or frozen ones, rather get them at the closest Deli selling them for really fresh and moist ones. In France, you have more and more bagel places selling them by the unit or you can also buy them at Marks and Spencer.
Only use Philadelphia cream-cheese, this is the only one to me because I am looking for a specific flavor and creaminess. In France, Monoprix sell the brand now and maybe other shops as well.
To prepare it, simply slice the bagel into 2 using a bread knife and quickly grill the bread in the toaster at a medium temperature.
Spread Philadelphia on both slices, add the smoked salmon cut into thin slices to make it easier to eat once assembled.
Grind some fresh pepper on top, press lemon juice as well, maybe spread some dill.
You can prepare a nice salad on the side. Mix olive oil, salt, pepper and lemon juice to your taste and gently toss the salad with the dressing.
Place both slices on a plate with a handful of salad on the side.
You are ready to go….. happiness is only one bite away from you.
* If you just want to get a good bagel in the street, as I told you, many places have opened but the only one that I have always loved is in the 6th district. It’s been open for years now and I still crave for the food they prep. The place is very tinny and you usually buy it to take-away: