Smoked Salmon Bagel Board
A smoked salmon bagel board turns the classic New York breakfast into an elegant spread that feeds a crowd. Instead of making individual bagels, you’ll arrange everything on a large board so guests can build their own combinations.
It’s ideal for brunch parties, holiday mornings, or whenever you want something impressive that requires zero cooking.
Choosing Quality Smoked Salmon
The salmon makes or breaks this board, so don’t skimp here. Look for wild-caught salmon that’s been cold-smoked rather than hot-smoked – it should have a silky texture and translucent appearance. Avoid pre-sliced packages if possible since they often dry out.
Buy from a deli counter or specialty shop where you can see the whole side. You’ll need about 2-3 ounces per person, and it’s better to have extra than run short.
Must-Have Items
Smoked Salmon Bagel Board
Equipment Needed
- Large wooden board or platter (18×24 inches minimum)
- Small bowls for spreads and capers
- Small spoons for serving
Instructions
- Toast bagels: Toast bagel halves until golden brown and crispy on the cut sides, about 3-4 minutes. Let cool completely on a wire rack so they don’t make the board soggy.
- Prepare spreads: Transfer cream cheese and goat cheese to separate small bowls. Let sit at room temperature for 15 minutes until easily spreadable. Place small spoons in each bowl.
- Place bagels and spreads: Arrange bagel halves on one side of your board. Place cheese bowls nearby, leaving space for people to spread easily.
- Arrange salmon: Arrange smoked salmon slices in loose, overlapping folds on the opposite side of the board. Don’t pack them tightly – they should look abundant and easy to pick up.
- Add vegetables and garnish: Fill remaining spaces with cucumber slices, red onion, and tomatoes in separate groupings. Add small bowls of capers. Scatter dill sprigs and lemon wedges throughout. Finish with small dishes of flaky salt and black pepper for guests to season their bagels.
Nutrition Facts
Per Serving (1 serving)
