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Le Chaudron recipe
Bagel saumon avocat
Smoked salmon and avocado bagel
⏱ 15 minServes 2Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4plain bagels
200 g (7 oz)sliced smoked salmon
2ripe avocados
200 g (7 oz)cream cheese, such as Philadelphia
1red onion
1bunch of fresh dill
2 tbspcapers in vinegar
1lemon
100 g (3½ oz)baby spinach
1 tbspextra-virgin olive oil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 plain bagels
- 200 g (7 oz) sliced smoked salmon
- 2 ripe avocados
- 200 g (7 oz) cream cheese, such as Philadelphia
- 1 red onion
- 1 bunch of fresh dill
- 2 tbsp capers in vinegar
- 1 lemon
- 100 g (3½ oz) baby spinach
- 1 tbsp extra-virgin olive oil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) or use a toaster. Slice the 4 bagels in half with a serrated knife.
- Peel the red onion and slice paper-thin so it adds bite without overpowering the salmon.
- Halve and pit the 2 avocados and scoop the flesh into a small bowl. Roughly mash with a fork with the lemon juice, salt and pepper so it doesn't brown.
- Chop half the dill and fold it into the avocado. Taste and adjust the seasoning.
- Toast the 8 bagel halves in the toaster, or 5 minutes in the oven at 180°C (350°F), until golden and lightly crisp.
- Wash and spin-dry the baby spinach. Drain the capers on paper towels. They add freshness to balance the rich salmon and avocado.
- Spread each bottom half thickly with 2 tbsp cream cheese, right to the edges, New York style.
- Top the cream cheese with spinach, 2 tbsp avocado, smoked salmon, red onion and capers. Sprinkle with the remaining dill and drizzle with extra-virgin olive oil.
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