I took some time over this past weekend to visit with and stay with my mom for a couple of days so that we could reconnect after our Easter holiday together and get some errands done while the weather was nice. As a thank you for her hospitality (which she always tells me I never need to thank her for – she’s such a typical mom!) I offered to make her breakfast the first morning I was at the house.
Much like me, my mom loves a good savory breakfast, so when I told her I was making a “dip” for us to enjoy to start the day – she wasn’t quite sure what to expect. But, with a few simple ingredients and almost no prep work at all other than layering said ingredients on a dish and toasting some mini everything bagels on a skillet, she was pleasantly surprised to find this one waiting for her when she came into the kitchen bright and early!
WHAT YOU’LL NEED:
8-10 SERVINGS:
- ⅓ cup drained capers
- ½ red onion, minced
- One 8-ounce package cream cheese, at room temperature
- 2½ tablespoons whole-grain mustard
- 1½ tablespoons prepared horseradish
- 12 ounces smoked salmon, diced
- 3 tablespoons minced chives (I used a little less since the cream cheese I selected already had chives mixed into it!)
- Zest of 1 lemon
- Freshly ground black pepper
- Toasted mini bagels or bagel chips, for serving
WHAT YOU’LL DO:
1. On a medium plate, spread the cream cheese into an even layer about ½ inch thick. Try to keep it in a circle using the edge of the plate as a guide.
2. Spread the mustard into a thin, even layer on top of the cream cheese.
3. Dollop the horseradish evenly over the mustard and gently spread into an even layer.
4. Sprinkle the capers over the horseradish in an even layer.
5. Sprinkle the red onion over the capers in an even layer.
6. Sprinkle the smoked salmon evenly over the red onion in an even layer.
7. In a small bowl, mix the chives and lemon zest to combine. Sprinkle evenly over the salmon. Garnish with pepper, and serve with toasted bagels or bagel chips for dipping.
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I love the flavor combination of this one, especially since the cream cheese calms the kick from the horseradish down just enough and both the capers and salmon are such a great, salty blend together when they’re spread on the toasted everything bagels. You can also layer the ingredients however you want and it will still taste great (that’s what I did, anyway!)
This dip can be served for non-breakfast-related occasions, of course – but this really was such a great way to start a beautiful morning and my mother has already asked me to make it again soon!
xo
Coffee & Chiffon 