Bagel Board with Smoked Salmon, Blueberry Compote, and Crispy Bacon Recipe
Create a delightful and visually impressive bagel board featuring toasted bagels paired with three unique cream cheese spreads: a blueberry compote cream cheese, a caper and chive cream cheese topped with smoked salmon and rocket, and a spicy bacon, jalapeño, and cheddar cream cheese. This recipe combines sweet, savory, and smoky flavors perfect for brunch or entertaining guests.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10-12 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: British
Ingredients
Scale
Bagels
- 10–12 bagels, sliced in half and toasted
Blueberry Compote Cream Cheese
- 150g frozen blueberries
- 6 tbsp light brown soft sugar (divided)
- ½ lemon, juiced (divided)
- 250g soft cheese (cream cheese)
- 3 bananas, peeled and sliced in half lengthways
Caper and Chive Cream Cheese with Smoked Salmon
- 250g soft cheese (cream cheese)
- 30g capers, roughly chopped
- 15g chives, finely chopped
- ½ lemon, juiced (remaining portion)
- 200g smoked salmon
- Rocket, lemon wedges, and dill, to serve
Bacon Jalapeño Cheddar Cream Cheese
- 14 streaky bacon rashers
- 8 spring onions, sliced into thirds
- 250g soft cheese (cream cheese)
- 25g pickled jalapeños, roughly chopped
- 50g mature cheddar, grated
Instructions
- Prepare the Blueberry Compote: Put the frozen blueberries, 3 tablespoons of the light brown sugar, and half of the lemon juice in a small pan over low heat. Bring to a gentle boil, then reduce to a simmer. Cook for 8-10 minutes, stirring often until the berries become jammy. Remove from heat, transfer to a bowl, and refrigerate to cool.
- Mix Blueberry Cream Cheese: Whisk 250g of soft cheese to loosen it, then fold in the cooled blueberry compote carefully. Chill this mixture until ready to serve. It can be kept refrigerated for up to three days. Arrange bananas alongside for serving.
- Make Caper and Chive Cream Cheese: In a separate bowl, beat 250g of soft cheese until smooth. Add the roughly chopped capers, finely chopped chives, and the remaining half lemon juice. Season well with salt and mix thoroughly. Chill until serving time.
- Assemble Smoked Salmon Topping: Spread the caper and chive cream cheese over toasted bagels. Top with slices of smoked salmon and fresh rocket leaves. Squeeze over a little lemon juice and sprinkle dill to garnish.
- Grill Bacon and Spring Onions: Preheat the grill to high. Arrange bacon rashers and spring onions on a foil-lined baking tray. Grill for 8-10 minutes, turning the bacon and spring onions occasionally to ensure even crisping and slight charring. Once cooked, leave the bacon to cool on the tray and transfer the spring onions to a plate to cool slightly before finely chopping.
- Prepare Bacon Jalapeño Cheddar Cream Cheese: Beat 250g of soft cheese to soften, then stir in the finely chopped spring onions, pickled jalapeños, grated mature cheddar, and half of the cooled chopped bacon. Season lightly with salt and black pepper.
- Final Assembly: Spread the bacon jalapeño cheddar cream cheese over toasted bagel halves and top with the remaining crispy bacon rashers. Arrange all bagel varieties on a board for serving, accompanied by lemon wedges and any remaining garnishes as desired.
Notes
- The blueberry compote can be made ahead and kept refrigerated for up to three days.
- Adjust the level of jalapeños in the bacon cream cheese to control spiciness.
- Use a light hand when seasoning with salt, as smoked salmon, bacon, and capers add natural saltiness.
- For a vegetarian option, omit the bacon and smoked salmon or substitute with plant-based alternatives.
- Ensure the bagels are well-toasted to provide a sturdy base for the toppings.
Keywords: bagel board, bagels, cream cheese spreads, smoked salmon, bacon, blueberry compote, capers, jalapeños, brunch, appetizer
