Lunch Love: Toast

It is fall here, and at this time, soup is usually a lunchtime staple because it's quick, easy, and warms the body. Sometimes I make large batches of soup from scratch then freeze individual portions in tupperware containers so that I can just grab one serving for lunch. And if I've been too busy on the weekends to prepare some, I resort to canned soup.

But of late, I have been loving toast. I have two slices of toast (12 grain, flax or rye) with various accompaniments, from hummus or tzatziki to tuna or cream cheese, or an old childhood favourite, peanut butter with honey.

The other day however, I was inspired by something I saw on Food Network Canada, prepared by Chef Michael Smith on his show, Chef At Home: smoked salmon bagels. I promptly went to the market the next morning on my way to work for bagels still warm from the stone oven from St. Urbain, fresh smoked salmon and cream cheese.

Smoked Salmon Bagels
Yield: 4 servings


1 x 8 oz package of cream cheese, room temperature
Several spoonfuls of capers
The juice and zest of 1 lemon
1 bunch dill, chopped
4 x bagels, sliced and toasted
12 slices smoked salmon
1 x red onion, thinly sliced

Put cream cheese into the bowl of your food processor. Add capers, lemon juice and zest, dill and salt. Mix until just combined, leaving the capers a bit chunky.

Spread thickly onto bagels and top with the smoked salmon and red onions.