Best 3 Everything Bagel Chaffle With Smoked Salmon Cream Cheese Recipes

EVERYTHING SALMON FILLETS AND CREAM CHEESE POTATOES

Everything Salmon Fillets and Cream Cheese Potatoes image

This quick dinner version of a favorite breakfast has all the flavors of an everything bagel with lox: fillets of salmon are coated in a bagel chip-crust, scallion mashed potatoes have a cream cheese boost and a side of tomatoes and onion completes the dish.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray, for the baking sheet
2 pounds russet potatoes, peeled and cut into 1/2-inch chunks
8 ounces cream cheese, cubed, at room temperature
1 bunch scallions, thinly sliced
Kosher salt and freshly ground black pepper
1 cup bagel chips, finely crushed
3 tablespoons everything bagel seasoning
2 tablespoons extra-virgin olive oil
Four 6-ounce skin-on, center-cut salmon fillets
4 plum tomatoes, sliced into 1/4-inch-thick rounds (about 1 pound)
1/2 small red onion, thinly sliced
2 teaspoons red wine vinegar
1 tablespoon drained capers, optional

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
Add the potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 15 minutes. Reserve 1/2 cup of the starchy water and drain the potatoes. Return the potatoes to the pan, add the cream cheese, scallions, the reserved starchy water and 2 teaspoons salt. Mash with a potato masher or fork.
Meanwhile, mix together the bagel chips, everything bagel seasoning and 1 tablespoon oil in a small bowl.
Press the bagel chip mixture onto the top of each salmon fillet. Transfer the fillets to the prepared baking sheet, skin side-down. Bake until the salmon is cooked through and the top is golden brown, 10 to 12 minutes.
Arrange the tomato slices and onions on 4 plates and drizzle with the vinegar and remaining tablespoon of oil. Sprinkle with capers, if using, and season with salt and pepper. Divide the salmon and mashed potatoes among the plates.

EVERYTHING BAGEL CHAFFLE WITH SMOKED SALMON CREAM CHEESE

Everything Bagel Chaffle with Smoked Salmon Cream Cheese image

Eating low carb, feeling deprived, and missing your bagel? Here's a quick-and-easy solution to get your bagel fix.

Provided by lutzflcat

Categories Bread

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

1 large egg
3 teaspoons everything bagel seasoning, divided
1 teaspoon coconut flour
¼ teaspoon baking powder
½ cup shredded mozzarella cheese
4 tablespoons smoked salmon cream cheese spread (such as Philadelphia®)
1 teaspoon capers, drained
3 thin red onion slices

Steps:

Preheat a waffle maker according to manufacturer's instructions.
Whisk egg, 2 teaspoons bagel seasoning, coconut flour, and baking powder together in a small bowl. Stir in mozzarella cheese.
Pour 1/2 of the batter onto the waffle maker and spread it out from the center with a spoon. Close the waffle maker and cook until the chaffle reaches your desired doneness and waffle maker stops steaming, 3 to 4 minutes.
Remove chaffle from waffle maker, place on a rack, and repeat process with remaining batter. Cool for several minutes to let them crisp up.
Spread each chaffle with 1/2 of the salmon cream cheese and garnish with remaining 1 teaspoon bagel seasoning, capers, and red onion. Cut out a circle in the center of the chaffle with a sharp knife or use a 1 1/2-inch round cookie cutter to make the chaffles look more authentic and fun.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 5.7 g, Cholesterol 141.1 mg, Fat 15.3 g, Fiber 1.2 g, Protein 12.5 g, SaturatedFat 8.3 g, Sodium 1013.7 mg, Sugar 1.9 g

SPINACH SALAD WITH SMOKED SALMON, EVERYTHING BAGEL CROUTONS AND LEMON-CAPER VINAIGRETTE

Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

3 day-old plain bagels, halved horizontally and cut into pieces
2 to 3 tablespoons olive or canola oil
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt
1 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons finely chopped fresh dill
2 tablespoons capers in brine, drained
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
4 ounces smoked salmon or lox, sliced paper thin and torn into pieces
2 tablespoons cream cheese, softened but cool, torn into rough chunks
4 ounces baby spinach
1 small bulb fennel, sliced paper thin
1/2 English cucumber, sliced paper thin
1/2 small red onion, thinly sliced

Steps:

For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.