Everything Bagel Bowl
Makes 4-ish servings
Notes:
Though the origins of everything bagel seasoning are murky, we stan whoever thought of putting this delightful concoction into a jar so we could happily sprinkle it on everything. Here, we deconstructed everyone’s favorite Sunday brunch and made it an easy weeknight meal that has all the things - beautiful bright veggies, a variety of textures, and heart-healthy protein - plus of course, liberal amounts of everything bagel seasoning. You know your family and their appetites best, so feel free to up the amount of salmon, avocado, bagel chips, etc. depending on your needs.
Though this recipe requires a bit of knife work and prep, there’s no actual cooking.
Products recs:
For the salmon, we like Honey Smoked Fish Co. but there are many great options - including some great generic versions - out there.
We love Stacy’s (she has a great story!) bagel chips or you can make your own.
Though it’s technically not tzatziki, we cannot stop eating The Farm at Red Hill’s creamy dill dip. We encourage you to look for a local brand, if that one’s not available to you.
Swaps:
If you can’t find or don’t like cold smoked salmon, you could use regular lox or nova or another type of cold smoked fish - we’re fond of trout. And, canned salmon - either smoked or not - has come a long way since the days of our childhood and would be a great sub.
If your people are finicky about fish, try some crumbled bacon, which also has that same smokey flavor.
Labneh, ricotta, cottage cheese or even Boursin could all be used in place of the tzatziki.
Pita chips would be fine if you can’t find bagel chips.
Add-ons:
Add any bagel fixing that you like - we threw on some dill fronds, capers, etc.
Equipment:
Cutting board
Knife
Mise en place bowls
Ingredients:
~1 cup bagel chips
2 x 4 ounces hot smoked salmon, drained and flaked
2 avocados
1 pint cherry tomatoes
½ English or hothouse cucumber, or 2 small Persian ones
1 large shallot or small red onion
½ bunch of chives
½ pint tzatziki
Everything bagel seasoning
Ingredients:
Coarsely crumble your bagel chips so they’re the size of croutons. Pro tip: put your bagel chips in a ziploc and let your kids smash them.
Prep your veggies:
Halve the cherry tomatoes and set aside.
Next, cube your cucumbers by slicing them in half lengthwise, then in half lengthwise again, so you have four quarters. Line up those quarters, and cut them into ½” chunks. Set aside.
Coarsely chop your chives (on the diagonal if you want them to be extra pretty). Again - set aside.
Cut your shallot or onion in half through the root, then peel each half. Lay each side flat-side down, then, make ⅛” cuts perpendicular to the root - you should wind up with thin slices.
Finally, halve your avocados by slicing them lengthwise around the perimeter. Remove the pits, then scope the flesh into bowl on a cutting board, and cut into ½” slices (our girl Yummy Mummy also breaks down how to slice an avocado here).
Assemble your bowls (this works best in pasta style bowls): spread a generous dollop of tzatziki on the the bottom of each bowl, then divide the salmon evenly among the four bowls. Next, nuzzle in the cucumber, your cherry tomatoes, and your sliced avocado. Garnish with your bagel chip croutons, your herbs, then finally a sprinkle of everything bagel seasoning. Enjoy!