Smoked trout bagels

• 250 g Woolworths Smoked Norwegian Salmon or Trout
• juice and zest of 1 lemon
• 1 t ground black pepper
• 1 t Maldon salt
• 1 t roughly chopped dill
   

To serve:

• 2 T Non-Pareilles Caper Berries in Vinegar
• Plain medium fat cream cheese
• 6 plain bagels, toasted
• 1 cucumber
• 1 small red onion
• 1 t Maldon salt
• Juice of 1 lemon

1. Place smoked salmon or trout onto a ceramic baking tray. Sprinkle evenly with the salt and black pepper, rubbing all over the surface. Sprinkle with the lemon zest and dill and rub over the surface. Cover with plastic wrap and refrigerate for 1 hour.
2. While the fish is curing, prepare the toppings.
3. To make the pickled onion, peel and thinly slice the red onion and place into a bowl. Add lemon ju8ice and 1 tsp Maldon salt. Massage the onions with the salt and juice and allow to stand at room temperature to quick pickle.
4. Use a veggie peeler to make ribbons with the cucumber.
5. Cut the bagels in half and toast them in a pan with olive oil.
6. After 1 hour, remove the fish from the fridge and place onto a clean chopping board. Use a sharp knife and remove the skin from the bottom of the fish. Once the skin is removed, thinly slice the trout or salmon.
7. To assemble the bagels, spread generously with cream cheese and top with your desired toppings. Serve immediately.

Drink pairing: Fresh blood orange juice or Lemon Iced Tea.