Pickles, Trout & Herb Cream Cheese Bagels
A twist on Bagels and Lox using Thomas' Everything Bagels.
For the Quick Pickles:
1 large English cucumber
1½ cups water
¾ cups granulated sugar
1/3 cup apple cider vinegar
1 ½ tablespoon salt
For the Herbed Cream Cheese:
8 ounces cream cheese, softened (or substitute reduced-fat cream cheese)
2 garlic cloves, minced
1 tablespoon fresh chopped dill
Zest of 1 lemon
Salt and Pepper
For the Bagels:
1 package Thomas’ Everything Bagels
10 ounces thinly sliced smoked trout
For the Quick Pickles: Pour the water and sugar in a large microwave-safe bowl. Microwave on high until the water comes to a bowl, usually 3 minutes. Stir to dissolve the sugar; then add the vinegar and salt. Slice the cucumber very thin and stir the slices into the pickling liquid. Set aside for as long as possible.
For the Herbed Cream Cheese: Place the cream cheese, garlic, dill, and lemon zest in a mixing bowl. Smash and stir until well combined. Salt and pepper to taste. Set aside.
Twist the Thomas’ Everything Bagels to separate the halves, then lay them cut-side-up on baking sheets. Toast in the oven for 5-8 minutes.