Smoked Salmon and Avocado Bagel



Smoked Salmon and Avocado Bagel

Course Main Course
Servings 4


  • 4 eggs
  • 4 Bagels
  • 100 g Castle MacLellan Light Salmon Pate with Red Pepper
  • 100 g smoked salmon
  • 1 avocado peeled and sliced
  • Salt and freshly ground black pepper


  1. Poach the eggs in a pan of simmering water for 3-4 minutes until the egg white is set.

  2. Whilst the eggs are cooking, halve the bagels horizontally and spread each base generously with Salmon Pate.
  3. Top each with smoked salmon, sliced avocado and a poached egg, and a sprinkling of salt and black pepper, if liked.
  4. Place the top half of each bagel over the filling and enjoy!

Recipe Notes

Tip: Toast the bagels before filling, if liked.
Try using lightly blanched asparagus in place of avocado.


Posted on

20th May 2020

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