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I’m going to show you how to make the easiest, most delicious Smoked Salmon Bagel Platter for Mother’s Day Brunch today which, paired with a couple of my Ruby Grapefruit & Rosemary Mimosas is the perfect put together brunch for Mother’s Day weekend (just three weeks to go!) for two or more to share.
I’d originally put this ‘recipe’ together as part of a commission for fantastic homeware site Amara, but when I noticed that the feature is no longer online I thought it was too good of a celebration idea to let vanish forever! (Though, whilst Amara no longer sell them you can get these wonderfully elegant LSA Handmade Prosecco Glasses they gifted me to shoot the feature here #ad, and this fantastic Nkunku Round Marble Serving Board here!)
For an extra luxe finish as I do on my latke board, adding a little open jar of lumpfish caviar is a delicious and surprisingly affordable way to take things to the next level. Salmon roe would work too.
If it is something you both enjoy, slices of ripe avocado would also be an excellent addition.
If you’re not big on feta, whipped cream cheese or sour cream would both substitute well.
If you’re serving Everything Bagels which already have a strong onion flavour, switch out the chives for fresh dill.
A delicious, homemade Whipped Feta takes this Smoked Salmon Bagel Platter with chopped egg, capers, cucumber and red onion to the next level, perfect to assemble for Mother’s Day brunch.
60g (2 oz) feta
60g (2 oz) 0% Greek yogurt
fresh lemon juice, plus wedges for serving
1/2 tsp chopped chives, plus extra for serving
1 large hard boiled egg
1/2 small red onion
2 seeded bagels
2 tbsp nonpareille capers
100g (3.5 oz) smoked salmon
freshly ground black pepper
To make the whipped feta, blitz the feta, crumbled, Greek yogurt and a squeeze of lemon juice in a small food processor until light and smooth. Stir in the chopped chives and season to taste with more lemon juice, if necessary.
To prepare the rest of the platter, roughly chop the hard boiled egg, peel and slice the cucumber (make stripes with the peeler leaving some of the skin behind for prettier slices!), and thinly slice the red onion before soaking it in a bowl of cold water to take out some of the bite whilst you finish putting the rest of the board together.
Arrange everything together on a serving platter, finishing the salmon and the chopped egg with a few more chives and a generous few grinds of black pepper.
This platter is easily scaled to feed a crowd!
Keywords: bagel platter, smoked salmon, brunch, mother’s day
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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