A pickly, smoky and creamy take on the smashed bagel- this is a smoked fish and cream cheese bagel with banana peppers, scallions and a grated egg all chopped in.
The Deets:
One way to do the viral chopped bagel: whipped cream cheese, scallions, banana peppers, & tin fish. This is smoky, tangy and drizzled in chili crisp for a little bit of a kick. For this version, I used Smoked Trout from Fishwife, but this would really be good with a smoked tuna, salmon or any tinfish you prefer. My preferred chili crisp is either Momofuku Goods, or Fly By Jing. If you are unfamiliar with the chopped bagel trend, it is essentially chopping all of your bagel toppings together into one, and scooped onto a bagel. I find that it gives a great ratio for the perfect bite every time.
Smoky & Pickly Tinfish Chopped Bagel
Ingredients
- 1 Egg
- 1 Bagel
- 3 Tbsp Whipped or regular cream cheese
- Banana peppers (+ a little juice)
- 1 Tin Fishwife tinfish (this is the smoked rainbow trout)
- Scallions, sliced
- Sea salt
- Pepper
- Chili Crisp I like Momofuku Goods or FlybyJing
- Dill
Instructions
- Boil a pot of water and add eggs. I boiled for about 7 min so it was pretty jammy. When they’re finished cooking to your liking, remove and add to a bowl of ice water.
- Slice and toast bagel. While thats toasting, prep your chopped ingredients: cream cheese, banana peppers, tinfish, scallions, salt, pepper, dill. Add a tsp or two of the banana pepper juice for an extra little flavor. Grate in egg for a smoother result (or you could just add in whole as it all chops together). Using a knife, chop and mix everything together until it is combined.
- Add to toasted bagel in scoops and then top with a little extra dill and drizzle with chili crisp. That’s it! Enjoy!
