Bagels with Yogurt Cheese and Salmon
Yogurt cheese mixed with chives, salt, and pepper takes the place of traditional cream cheese on a bagel crisp with smoked salmon.
- Yield: Makes 12
Source: Martha Stewart Living, May 1997
- 3 cups nonfat plain yogurt
- 1 tablespoon fresh snipped chives
- Pinch salt and freshly ground pepper, plus more to taste
- 4 four-ounce whole-wheat bagels
- 2 cups mizuma (about 1 1/4 ounces)
- 4 ounces smoked Scotch salmon, cut into 1/2-inch-thick slices
Place the yogurt in the center of a double layer of cheesecloth. Twist the ends of the cheesecloth together, and secure with a rubber band. Run a wooden spoon or dowel through the rubber band, and suspend the cheesecloth over a bowl so the water from the yogurt will drain out. Place the yogurt, still wrapped in the cheesecloth, in the refrigerator to chill overnight, or for at least 12 hours.
Remove the yogurt from the cheesecloth, and place in a bowl. Mix in the chives, salt, and pepper, and set aside.
Slice each bagel horizontally into thirds. Toast the bagel slices until golden brown. Arrange the slices on a serving platter, and spread each with about 2 tablespoons of the yogurt cheese. Arrange the mizuma on top of the cheese, and finish with slices of the salmon. Serve immediately.