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

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

Ingredients

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

Method

Note:

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).