Everything Bagels with Smoked Trout, Pickled Radish and Wasabi Cream Cheese

This breakfast of everything bagels with smoked trout, pickled radish and wasabi cream cheese is sure to satisfy a million of your cravings, all on one hit.

It’s both light and moreish all at once, with a pleasantly sour zing met with a flavourful creaminess that’s sure to please your tastebuds.

The combination of smoked ocean trout (salmon would work just as well), cream cheese with a lick of wasabi, pickled radish and poppy caper berries is truly delicious…. and everything bagels really are everything.

Oh, taking the time taken to make your own pickled radish is totally worth it.

Enjoy with gusto,
Jaimie Eats

Jaimie Archer
Bagel with smoked trout and pickled radish

Everything Bagels with Smoked Trout, Pickled Radish and Wasabi Cream Cheese

Serves: 4  |  Preparation Time: 10 minutes (+ pickling time) | Cooking Time: 5 minutes


For the pickled radish:
1 bunch radishes, stems removed
1 teaspoon mustard seeds
1 teaspoon black peppercorns
3 bay leaves
½ cup white vinegar
½ cup sugar
¼ cup warm water
2 teaspoons salt

4 x Everything bagels
125g cream cheese, room temperature
1 teaspoon wasabi paste (see note)
1 avocado, sliced
200g smoked ocean trout, sliced
1 tablespoon caper berries
2-3 Spring onions, sliced
1 lime, cut into wedges
Black and white sesame seeds, for garnish


First, make the pickled radishes (see note). Using a mandolin slicer, slice the radishes into rounds, approximately 2mm-3mm thick and place the slices into a clean/sterilised 400ml-500ml jar, with the peppercorns, mustard seeds and bay leaves scattered throughout.

In a small saucepan, combine the vinegar, sugar, water and salt. Stir over a high heat until the sugar and salt has dissolved, then remove from the heat. Pour the pickling mixture over the sliced radishes in the jar and allow to cool and settle for at least one hour before using.

Next, prepare the bagels by slicing each in half lengthways and lightly toasting. Meanwhile, mix the cream cheese together with the wasabi paste.

Once the bagels have toasted, spread the wasabi cream cheese in a generous layer on the flat side of the toasted bagels. Assemble the bagel by topping with slices of avocado, and ribbons of smoked trout before topping generously with some pickled radish.

Finish the bagel off by scattering with the caperberries and spring onions, and freshen it all up with a squeeze of fresh lime. Garnish with the sesame seeds and serve immediately.



Wasabi is a Japanese horseradish and is known for being quite intense in flavour and a little on the firey side. You can use as much or as little wasabi as you like for this dish, so if you like tingly nostrils, then feel free to go ahead and add some more. I’ve chosen to keep things a little on the milder side here as there is such a medley of flavours, I didn’t want them being taken over by the heat!

You can make the pickled radish just before preparing the rest of this dish, however it is recommended you prepare them in advance if possible. At least 2 days beforehand is ideal to allow the flavours to develop. Once you have used them, keep them refrigerated – they should keep in the fridge for up to 3 months (any longer than that is at your own discretion).

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  • Sylvie
    Posted at 11:14h, 28 June Reply

    You must have read my mind because I have been craving bagels all week! I absolutely love the idea of using smoked trout instead of the classic smoked salmon. Such a perfect lunch!

    • jaimieeats
      Posted at 12:30h, 28 June Reply

      It’s soooooo good, ticks ALL the boxes!

  • Sally
    Posted at 15:37h, 28 June Reply

    I love bagels for breakfast and this combo sounds so delicious, perfect for a special weekend brunch!

    • jaimieeats
      Posted at 18:01h, 06 July Reply

      breakfast, brunch aaaaand lunch!

  • Alex
    Posted at 16:04h, 28 June Reply

    This looks absolutely superb – what a delicious weekend brunch! A mimosa on the side too, perhaps 😉

    • jaimieeats
      Posted at 18:00h, 06 July Reply

      Ooooh now that’s an idea!

    Posted at 17:00h, 30 June Reply

    It is a very unique recipe for me thanks for this lovely recipe

    • jaimieeats
      Posted at 17:57h, 06 July Reply

      Thank you Simon!

  • Robyn
    Posted at 18:10h, 30 June Reply

    Such a great idea to use smoked trout rather than salmon! I love the thought of the kick of wasabi too! Yum!

    • jaimieeats
      Posted at 17:57h, 06 July Reply

      That’s right Robyn, poor smoked trout seems to be salmons little underrated cousin for some reason. I love it and substitute it whenever I can.

  • Sarah
    Posted at 16:37h, 05 July Reply

    What a fantastic brunch idea. My Mum and I love smoked trout, I’ll have to make these next time I see her 🙂

    • jaimieeats
      Posted at 17:56h, 06 July Reply

      Thanks Sarah, I hope you both enjoy!

  • Megan
    Posted at 23:28h, 06 July Reply

    Oh my goodness how good are these! Thanks Jaimie for another delicious recipe. I am a huge fan of all these ingredients so it is a match made in heaven for me.

    • jaimieeats
      Posted at 11:56h, 07 July Reply

      Thanks Megan!

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