SMOKE RING STUFFED BAGELS
SERVES 4 (5 MG THC PER SERVING)
THIS IS A GOOD ONE for those times when you just want to make something impromptu spiked with Herb that’s delicious, simple, and fast. It’s as perfect on the brunch table as it is in a picnic basket. Lox makes a special-occasion food, so even though this cool-looking dish takes only minutes to make, it seems kind of fancy. I scoop out some of the doughy center of the bagel and stuff it with a smoked salmon spread made with cream cheese, cucumber, red onion, dill, and capers—and a little CannaOil too, which works really well with the smoky taste of the salmon. When you slice it in half, it looks like a little bit of wizardry was cast upon the bagel—it really does look “stuffed.” If you don’t have CannaOil to add to the cream cheese, you could sub in an Herb-enhanced spice blend (here).
8 ounces cream cheese, at room temperature
1 small cucumber, grated on the medium holes of a box grater
¼ small red onion, minced
2 tablespoons finely chopped fresh chives
2 tablespoons brined capers, rinsed, drained, and coarsely chopped
2 tablespoons finely chopped fresh dill
4 ounces lox, finely chopped
Fine sea salt, if needed
2 teaspoons CannaOil
4 bagels, split
- Place the cream cheese in a medium bowl and stir in the cucumber, red onion, chives, capers, and dill. Once it is well combined, fold in the smoked salmon and taste, adding a pinch or two of salt if needed. Stir in the CannaOil.
- Pull out some of the bready insides of each bagel half. Use a spoon to fill each bottom half with one-quarter of the cream cheese mixture, mounding it slightly. Replace the top bagel half and gently press together. Slice crosswise before serving.
