Salmon Avocado Bagels

5 from 2 votes

Salmon Avocado Bagels are a great way to use up extra leftover salmon for a delicious weeknight dinner. Topped with cream cheese, hard boiled eggs, tomato, red onion, and capers!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Servings:

Calories: 616kcal

Author: Meryl Downing

Ingredients

3 eggs hard boiled, then quartered
4 bagels
½ cup cream cheese
½ pound leftover cooked salmon (amount doesn't need to be exact)
1 tomato sliced
¼ red onion sliced
1 Tablespoon capers (or kalamata olives)
1 cup lettuce chopped, or any salad greens
½ cucumber sliced
1 avocado sliced
½ lemon wedges

Instructions

Start by hard boiling your eggs, you can prepare everything else while they cook. For Perfect Hard Boiled Eggs - Place eggs in a pot covering them with cold water by about an inch. Bring to a boil over high heat. Right when they reach a boil, turn off the heat and cover the pot. Let them sit in the hot water for 17 minutes, set a timer. Run under cold water, crack and peel.
Slice bagels, toast them, and arrange on a platter. Spread with cream cheese and top with leftover salmon, tomato, red onion, and capers. You may want to sprinkle a little salt and pepper on your avocado and hard boiled eggs.
Garnish the platter with chopped lettuce, cucumber, avocado, hard boiled eggs and lemon wedges.

Notes

Storage - Leftover salmon bagels can be kept in an airtight container in the fridge and eaten the next day for lunch.

Variations and Additions - You can substitute or add toppings such as kalamata olives, scallions, cherry tomatoes, blanched green beans or asparagus, or spinach.

Nutrition