Smoked Salmon & Sautéed Kale Bagel

Ingredients

25 minutes

4

• 2 bagels, sliced in half 
• 50g good quality cream cheese
• 50g smoked salmon or trout slices (hot smoked salmon or trout fillet would also be delicious) 
• 2 cups Tuscan kale/cavelo nero, stems removed and leaves roughly torn
• 2 teaspoons baby capers
• 2 tablespoons finely chopped fresh chives
• Extra virgin olive oil
• Sea salt
• Freshly cracked black pepper

Method

1. Place the torn kale leaves into a frypan with a glug of olive oil and a generous pinch of salt.
2. Sauté on medium heat until they are bright green and slightly wilted.
3. Meanwhile, toast the bagels and then spread generously with cream cheese.
4. Place a few slices of smoked salmon or trout over the cream cheese.
5. Top with the sautéed kale, sprinkle with baby capers, chives, a sprinkling of salt, and lots of freshly cracked black pepper.
6. Place the bagel top on top and enjoy.