Yogurt cheese mixed with chives, salt, and pepper takes the place of traditional cream cheese on a bagel crisp with smoked salmon.

Martha Stewart Living, May 1997, Martha Stewart Living, May 1997


Recipe Summary

Makes 12


Ingredient Checklist


Instructions Checklist
  • 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.


Can replace mizuma with other baby lettuce.