Hot Smoked Salmon & Crispy Caper Bagel


1 bagel of your choice

⅓ cup Tatua Creme Fraiche

1 Tbsp fresh chives, finely chopped

½ tsp horseradish

1 tsp capers, drained

Handful flat leaf parsley leaves

60g hot smoked salmon, flaked

6 thin slices cucumber


  1. In a small bowl, combine the Tatua Creme Fraiche, chives, horseradish and salt and pepper to taste. Spread evenly over the toasted bagel halves.
  2. In a pan, lightly fry the capers with a drizzle of oil until crispy. Add the parsley leaves, cook for a further 30 seconds, and drain on paper towel.
  3. Arrange the salmon, cucumber, capers and parsley on top, and serve immediately.
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