Name: Here’s what to with your leftover smoked salmon from bagels
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 2 bunches asparagus spears, trimmed, cut into 4cm lengths; 250g bunch watercress, leaves picked, rinsed, drained; 200g sliced smoked salmon; BAGEL CROUTONS; 2 bagels; 2 tblsps olive oil; 2 cloves garlic, crushed; ½ cup finely grated parmesan; DRESSING; ¼ cup olive oil; ¼ cup lemon juice; ¼ cup finely chopped fresh dill; 1 tblsp horseradish cream; 1 tsp honey

Here’s what to with your leftover smoked salmon from bagels

This salad will have you swimming back for more.

Serves 4

Prep

25M

Cook

25M

Total

50M

TIP: For a change, use sesame seed bagels. Croutons can be made up to one week ahead. Store in an airtight container.

Ingredients

2 bunches asparagus spears, trimmed, cut into 4cm lengths

250g bunch watercress, leaves picked, rinsed, drained

200g sliced smoked salmon

BAGEL CROUTONS

2 bagels

2 tblsps olive oil

2 cloves garlic, crushed

½ cup finely grated parmesan

DRESSING

¼ cup olive oil

¼ cup lemon juice

¼ cup finely chopped fresh dill

1 tblsp horseradish cream

1 tsp honey

Method

To make bagel croutons, use a serrated knife to slice bagels as thinly as possible into rounds. Place on a large oven tray. Combine oil and garlic in a bowl. Brush over both sides of rounds. Sprinkle one side with parmesan.

Cook in a moderately slow oven (160C) for 20 to 25 minutes, or until golden and crisp. Remove from oven. Cool on tray. Break into large pieces.

Meanwhile, place asparagus in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Rinse under cold water. Drain well.

To make dressing, whisk all ingredients in a small jug until combined. Season with salt and pepper.

To serve, arrange watercress, asparagus, salmon and croutons in a shallow bowl. Drizzle over dressing. Toss gently to combine.

New Idea team