Ingredients
| fresh chopped dill |
2 Tbsp
|
| cream cheese |
2 oz.
|
| buttermilk |
½ cup
|
| lemon juice |
1 Tbsp.
|
| garlic, chopped |
1 tsp.
|
| Salt & pepper, to taste | |
| everything bagels |
2
|
| olive oil |
2 oz.
|
| large eggs, hard-boiled |
4
|
| chopped smoked salmon fillet |
12 oz.
|
| arugula |
2 oz.
|
| capers |
¼ cup
|
Directions
- MIX dill, cream cheese, buttermilk, lemon juice, and garlic together in blender until smooth. SEASON with salt and pepper to taste. SET dressing aside.
- MAKE croutons by DICING bagel into large irregular shapes, TOSSING in olive oil, and BAKING in 425° F oven until crisp on the outside, but still a little soft on inside.
- Then SEPARATE hard-boiled egg whites from yolks, and CHOP separately.
- To plate, DIVIDE croutons into four bowls. Then TOP each with equal portions of smoked salmon, arugula, dill dressing, capers, and generous amounts of diced eggs.
Off-Premise Plating
- DIVIDE croutons into four to-go bowls. Then TOP each with equal portions of smoked salmon, arugula, capers, and generous amounts of diced eggs.
- DIVIDE dressing into four small, to-go containers with lids.