Bagels with Miso Cream Cheese and Ikura
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 291
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 13
- Cholesterol
- 111
- Sodium
- 494
- Total: 25 min
- Active: 25 min
Ingredients
8 ounces cream cheese, at room temperature
2 tablespoons red miso paste (if you can't find red, any other miso will be fine)
1 tablespoon mirin
1 English cucumber, thinly sliced on a mandoline
3 shallots, thinly sliced on a mandoline
6 ounces ikura or salmon roe (see Cook's Note)
4 everything bagels (or your fave), sliced thin into "chips" and toasted
Directions
Special equipment:
a mandoline- Combine the cream cheese, miso and mirin in a stand mixer fitted with a whisk attachment. Beat until super smooth and creamy.
- Spread the cheese mixture on a platter and garnish with the cucumbers, shallots, salmon roe and bagel chips.
Cook’s Note
Regarding the salmon roe, they have a porous membrane, which means… they can be marinated! Why let some caviar professional decide the seasoning level of your salmon roe when you can do it yourself? Give them an 8-hour soak in soy sauce or any other liquid/herb/spice combo you like, as long as it is kept cold. I've been known to add some sake and vanilla bean for fun. The sky is kind of the limit, as long as it's a cold sky.