Best Everything Bagel Strata With Caper Relish And Smoked Salmon Recipes

Everything Bagel Strata image

Provided by Bobby Flay

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

Unsalted butter, for the baking dish
8 ounces cream cheese, at room temperature
8 large eggs
2 1/2 cups milk
1/4 cup grated parmesan cheese
Kosher salt and freshly ground pepper
1/4 cup chopped fresh dill
1 teaspoon grated lemon zest
5 day-old everything bagels, halved horizontally and cut into bite-size pieces
2 tablespoons capers
2 tablespoons chopped fresh dill
1 pint cherry or grape tomatoes, halved
1/2 small red onion, finely diced
Kosher salt and freshly ground pepper
4 ounces smoked salmon, thinly sliced

Steps:

Make the strata: Butter a 9-by-13-inch baking dish. Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and parmesan and blend until smooth. Season with salt and pepper. Add the dill and blend a few seconds, then blend in the lemon zest.
Transfer the custard to a large bowl. Add the bagel pieces and mix to coat, pressing on the bagels to totally submerge them in the custard. Transfer the mixture to the prepared baking dish. Cover and refrigerate overnight, pressing on the bagels a few times.
Preheat the oven to 350˚. While it heats, remove the strata from the refrigerator, uncover and place on a baking sheet. Bake until puffed and lightly golden brown around the edges and just set in the center, about 40 minutes. Let sit for 15 minutes.
Make the caper relish: Combine the capers, dill, tomatoes and onion in a bowl. Season with a touch of salt and pepper. Let sit at room temperature for 15 minutes.
To serve, cut the strata into large round circles (like a bagel!) and place on plates. Top with the smoked salmon and relish.

Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 20

3 day-old plain bagels, halved horizontally and cut into pieces
2 to 3 tablespoons olive or canola oil
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt
1 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons finely chopped fresh dill
2 tablespoons capers in brine, drained
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
4 ounces smoked salmon or lox, sliced paper thin and torn into pieces
2 tablespoons cream cheese, softened but cool, torn into rough chunks
4 ounces baby spinach
1 small bulb fennel, sliced paper thin
1/2 English cucumber, sliced paper thin
1/2 small red onion, thinly sliced

Steps:

For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.

Planked Everything Bagel Spiced Salmon image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 3

1 fillet of salmon, 2 1/2 to 3 pounds, pin bones removed
3 tablespoons Dijon mustard
1/2 cup everything bagel spice mix

Steps:

Soak a large cedar plank (big enough to fit the entire salmon fillet) in water for at least 30 minutes.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to heat to 350 degrees F.
While your grill is coming up to temperature, prepare the salmon. Place the salmon skin-side down on the cedar plank. Brush the flesh side of the salmon with the mustard, then liberally season with the everything spice.
Place on the indirect heat side of the grill, close the lid, and cook until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes. Cook the salmon longer if you like it more done. Cut into slices and serve.
Oven method: Bake on a rimmed baking sheet at 350 degrees F until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes.