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Bagel and Smoked Salmon Bar…for the ultimate Easter brunch.
I figured it was time for another big, show stopping “board” style recipe. You guys know how much I love creating huge cheese boards (if you have my cookbook than you know what I’m talking about) and after last years brunch bruschetta bar, I was dying to create this bagel and smoked salmon brunch bar for any and all of your upcoming spring brunches.
I know it’s hard to believe but spring is less than a week away. I don’t know about you guys, but this has me craving lighter foods, more color, and all things brunch…because for whatever reason I always associate springtime with brunch time. Wait, who am I kidding, I equate everything with brunch!
Anyway, my point is that with the longer days already happening, and the spring weather hopefully arriving soon, I think it’s time we start planning out all of our weekend brunches…starting with this bagel and salmon bar.
Here’s the deal. This post one hundred percent had to happen. You see, I was told by some very bossy family and friends that the blog was lacking any kind of smoked salmon. When I realized that they were right, this board immediately popped into my head.
Not much is better on a weekend morning than freshly made bagels…all the cream cheese, veggies, and some really good smoked salmon. It’s the ultimate weekend brunch, and surprisingly it’s really quick and easy to throw together. You do need to gather up a decent amount of ingredients, but other than that, it’s really just assembling. There is zero cooking involved AND you can even prep everything the night before.
Yes, please.
There were four very important foods I knew my board needed.
Bagels: and really good bagels, which I did make at home, and I will be telling you guys about very shortly. However, if you don’t feel like making homemade bagels, no worries. Get them from your favorite shop and be sure to get a few different varieties so guests can find their favorites.
Cream Cheese: and lots of it. I recommend two to three different spreads. I made a pistachio cream cheese, a herbed cream cheese, and also some whipped goat cheese. The pistachio cream cheese is my favorite. I used to get it from Bruegger’s as kid and I LOVED it. Guess I still do!
Smoked Salmon: because hello, bagels + cream cheese + smoked salmon is the best. Find some good smoked salmon, preferably some that’s sliced way thinner than the salmon you see here. Hoping your smoked salmon picks are much, much better than mine were.
All the Veggies: of course. I used a mix of pickled and fresh veggies. I also threw some fruit into my bar, because in my opinion, no brunch is complete without fruit…oh, and avocado (which is technically a fruit).
And those four components make up my bar. Seems like kind of a lot, but again you can get this all ready the night before and then all you have to do the day of is assemble and toast your bagels.
Easy.
This board would obviously be great for Easter, but would also be just as amazing served up at a Mother’s Day brunch, your next bridal or baby shower, or just a chill and fun weekend brunch with friends.
May I recommend some cocktails? OK. Cool.
This jalapeño bloody mary, would be an obvious great choice, but then so would this rose and ginger paloma or this tropical strawberry hibiscus rum smash….I can also see these drinks served at a brunch with your girlfriends.
Looking for something with no alcohol? Try this Moroccan Mint Tea.
OKAY. And now I think you have all the tools you need go out and build the best bagel and smoked salmon bar out there. Now, is it the weekend yet?!
Bagel and Smoked Salmon Bar
Servings: 6 people
Calories Per Serving: 704 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- assorted pickled veggies
- cucumbers, thinly sliced
- radishes, thinly sliced
- heirloom tomatoes, sliced
- lemon wedges
- avocados, sliced
- pitted green olives and capers
- fresh fruit
- fresh basil ,dill, mint, and chives
- smoked salmon
- assorted bagels, toasted
- assorted cream cheese (recipes below)
- whipped goat cheese
- extra virgin olive oil
- flakey sea salt and black pepper
Pistachio Cream Cheese
- 8 ounces cream cheese, softened
- 1/2 cup shelled pistachios
Herbed Cream Cheese
- 8 ounces cream cheese, softened
- 1/4 cup fresh basil, finely chopped
- 2 teablespons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
Instructions
Bagel and Smoked Salmon Bar
- Arrange everything on a large platter or serving board. Just before serving season the veggies with olive oil, salt and pepper. Garnish with fresh herbs and or edible flowers. Allow guests to assemble their bagels.
Pistachio Cream Cheese
- 1. Combine all ingredients in a mixing bowl and whip with an electric mixer until light and fluffy, about 1 minute. This can be made a few days in advance and kept in the fridge. Bring to room temperature before serving.
Herbed Cream Cheese
- 1. Combine all ingredients in a mixing bowl and whip with an electric mix until light and fluffy, about 1 minute. This can be made a few days in advance and kept in the fridge. Bring to room temperature before serving.
Notes
Nutritional values are based on the cream cheeses
One more day closer to brunch time!
This is my kinda bar!! I love smoked salmon. Haven’t had it for aaages, though. Your lovely photos are making me hungry as usual. 😛
Thank you!!
Fantastic layout – this showcases your amazing artistry and photography…plus, OK, just want to go face down into
the board…no other words…(unusual, I know). Bless you, you wonderful Tieghan. You make your online foodie family so happy!
Haha I love that! Thank you so much Tammy, I hope you make this and share your photos with me!
Hey Tieghan,
I love this brunch bar and the homemade bagels with cream cheese. This seems like a wonderful Mother’s Day brunch! I agree that brunch is the best in the spring. This, followed my Easter sugar cookies or madalines would be lovely.
I hope you’re enjoying planing for spring! Did you get anymore flowers in? Did you get my email?
Stay warm and sleep well. 🙂
Thank you Kristin! I hope you and your mom love this brunch set up.. I think its my fav! Also always a YES to cookies!
Wow! I think I’m in love! This is so beautiful!
Thank you Gina!
SOLD! When can I come from brunch?
Anytime haha! Thank you Lindsay!
Holy moly, I want to come to this brunch!
Haha thank you Leigh Ann!
Yes! My husband makes a great Hot Smoked King Salmon Рthe only smoked salmon I like. And the morning bagels!! So delish! I will be trying your Jalape̱o Bloody Mary recipe, because he loves Bloodys! Thanks for the lovey post.
Thank you so much Maria! I hope you love this when you make it!
Where do you find the board and what size? It’s also beautiful ?
It is from Anthropologie, but it is old and I don’t see it on their site anymore. So sorry! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Omg, this bagel bar would make my family so happy! Amazing idea, girl!
Thank you so much Tori!!
This looks so good and I am going to save it.
However I would love to know where you got your board and how big it is.
It’s the size I need I believe.
If it is Spring in a week I would love to see it. We just had a major week of snow, and the last two days were record falls.
It is from Anthropologie, but it is old and I don’t see it on their site anymore. So sorry! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
These pics are absolutely stunning! I wish I could frame them and hang them in my kitchen!
Thank you so much Jeanette!
Beautiful! But could use some pickled herring.
Thank you Gaye! You should add it if you make this! ?
I have been dying to know where your beautiful board is from or did you make it?? ?
It is from Anthropologie, but it is old and I don’t see it on their site anymore. So sorry! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I am totally doing this!! Do you have thoughts about toasting the bagels? Should I set them out toasted? Untoasted? Cut? Whole? There are going to be about 30(!) of us, so I am thinking maybe I can just use the oven to toast them before to save some time. Let me know if you have any brilliant ideas!
Set the bagel out cut and then I would allow guest to personally toast their bagels so that they are warm. If that is not possible, toast them prior to serving. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Woohoo for spring! And for this gorgeous board Tieghan! Perfect for Easter brunch!
Thank you Mary Ann!