YIELD: Makes 6 servings
For Blueberry Cured Salmon:
fresh blueberries (if frozen, allow time to thaw)
ground black pepper
boneless, skinless salmon filet
For Blueberry Honey Whipped Cream Cheese:
everything bagel seasoning
bagels of choice
Puree in blender blueberries, dill, water and honey until smooth.
Place salmon in shallow baking dish.
Rub salmon with salt, then coat with blueberry puree until covered.
Wrap dish in plastic wrap and let cure 8 hours or overnight in the refrigerator.
Remove salmon from blueberry puree and rinse quickly. Blot dry, slice thinly and set aside.
Combine all ingredients for cream cheese in the food processor and whip until smooth.
Slice bagels and toast to preferred level of toastiness, smear on cream cheese, layer on salmon and top with dill, if using.
Recipe courtesy of chef Jenny Dorsey, made for the National Honey Board
Add spices like juniper and caraway or some lemon or orange zest to further enhance the flavor of the salmon!
Cured salmon can be found at your local grocery store, so it’s not necessary to cure your own.
If you do cure your own salmon, you can cure a big batch as it keeps well in the fridge for up to one week!