Picnic recipe: Salmon Bagels

Charlotte Maxwell
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School starts next week and summer disappeared a while ago, so it’s time to get ourselves in gear for the autumn and winter months. Fancy a change to your usual lunch to mark the occasion? Add Alaska salmon to your lunchbox – it’s wild, natural and sustainable – and packed with high levels of Omega 3, vitamin D, calcium, iron and zinc. Here’s a fab recipe courtesy of Alaska Seafood.

Wild Alaska Salmon and Soft Cheese Bagels with Pickled Cucumber

Serves: 2

Prep Time: 15 minutes


1 x 213g can red or pink wild Alaska salmon
¼ cucumber, thinly sliced
1 tbsp. capers (optional)
Pinch salt, white pepper and caster sugar
4 tbsp. cider vinegar
2 sesame seed, multi-seed or plain bagels
100g (4oz) low fat soft cheese
1 tbsp. chopped fresh chives


  • Drain the canned salmon, discarding the liquid. Remove any skin and bones (optional), then break the salmon into chunks
  • Put the sliced cucumber into a shallow bowl and add the capers (if using), salt, pepper, caster sugar and vinegar. Leave to marinate for about 15 minutes
  • Meanwhile split the bagels in two and toast the cut sides lightly. Mix the soft cheese with the chives and spread on to the bagel bases. Share the salmon between them and add some pickled cucumber, then pop the bagel tops in place. Serve at once or wrap in cling-film for a packed lunch
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Cook’s tips: To make sure this bagel is packed with goodness leave in the soft bones and mash them in with the rest of the fish. The calcium rich bones and great for strong teeth and bones and will easily crumble so kids won’t notice the difference!

About Charlotte Maxwell

Charlotte Maxwell is a Vada Magazine staff writer.