THREE STREAMS SMOKED TROUT AND QUICK DILL CUCUMBER BAGELS

To Make Quick Dill Cucumbers

Ingredients

  • 1 cup / 250 ml white vinegar
  • ½ cup / ½ cup white sugar
  • 1t / 5 ml salt
  • 2t / 10 ml black peppercorns
  • 1 t / 5 ml fennels seeds – I toast them in a dry pan for extra flavor
  • 3 cloves garlic, peeled
  • 4 large sprigs fresh dill
  • 1 whole chili – cut in half lengthwise
  • 1 large English Cucumber – peeled

Method – to make the quick dill cucumbers

  1. After peeling the cucumber with a vegetable peeler, cut the cucumber in half, length way. Use the teaspoon and scrape out the seeds.
  2. With a vegetable peeler, slice the whole cucumber in long shavings.
  3. Place all shavings in a glass jar.
  4. Mix the vinegar and sugar and all the other ingredients until sugar has dissolved. Add all the other ingredients to the vinegar.
  5. Pour the vinegar mix over the cucumber shavings. Close the jar and leave the cucumber in the fridge for at least 1 day.

For the Bagels;

  • 4 bagels
  • 250 g cream cheese
  • 80 – 100 g smoked trout ribbons
  • 2 avocados
  • 2 T capers – optional
  • Salt and pepper to taste
  • Fresh herbs of your choice
  • Quick Dill Cucumbers
  • Black and white sesame seeds

Method – putting it all together

  1. Cut bagels in half and toast in the toaster or hot pan. (Optional, but I like it.)
  2. Spread each bottom half of the bagels with cream cheese.
  3. Top with slices of avocado (optional), smoked trout ribbons, dill cucumber pickles and fresh herbs.
  4. Lastly, sprinkle the sesame seeds on salmon.

Serve as breakfast or lazy early afternoon summer snack.