Ultimate Bagel Board with Sweet Blueberry Compote, Smoked Salmon, and Crispy Bacon Recipe

Introduction

A bagel board is a delightful way to enjoy a variety of flavors and textures in one meal. With toasted bagels topped with creamy cheeses, smoky bacon, fresh salmon, and homemade blueberry compote, it’s perfect for brunch or a casual gathering.

Ingredients

• 10-12 bagels, sliced in half and toasted
• 150g frozen blueberries
• 6 tbsp light brown soft sugar
• ½ lemon, juiced (divided use)
• 750g soft cheese (divided into three portions of 250g each)
• 3 bananas, peeled and sliced in half lengthways
• 30g capers, roughly chopped
• 15g chives, finely chopped
• 200g smoked salmon
• Rocket, lemon wedges, and dill for serving
• 14 streaky bacon rashers
• 8 spring onions, sliced into thirds
• 25g pickled jalapeños, roughly chopped
• 50g mature cheddar, grated

Instructions

1. Step 1: In a small pan, combine the frozen blueberries, 3 tablespoons of the light brown sugar, and half the lemon juice. Bring to the boil over low heat, then reduce to a simmer and cook for 8-10 minutes, stirring often, until the berries become jammy. Transfer to a bowl and chill in the fridge to cool.
2. Step 2: Whisk 250g of the soft cheese to loosen it, then fold in the cooled blueberry compote. Chill this mixture until ready to serve.
3. Step 3: In a separate bowl, beat another 250g portion of soft cheese to loosen. Add the chopped capers, chives, and the remaining lemon juice. Season with salt and stir to combine. Chill until serving.
4. Step 4: Spread the caper and chive soft cheese over toasted bagels. Top with smoked salmon, a handful of rocket, a squeeze of lemon juice, and sprinkle with dill.
5. Step 5: Preheat the grill to high. Place the streaky bacon and spring onions on a foil-lined baking tray. Grill for 8-10 minutes, turning occasionally, until the bacon is crisp and the spring onions are soft with light char marks. Cool the bacon on the tray, then transfer the spring onions to a plate and let them cool slightly before finely chopping. Also finely chop half of the cooled bacon.
6. Step 6: Beat the remaining 250g of soft cheese to loosen it, then stir in the chopped spring onions, pickled jalapeños, grated mature cheddar, and finely chopped bacon. Season lightly with salt and generously with black pepper.
7. Step 7: Spread this bacon and jalapeño soft cheese mixture over toasted bagels and top each with the remaining crispy bacon rashers.

Tips & Variations

• For extra sweetness, drizzle honey over banana slices before adding to the board.
• Substitute smoked salmon with cooked shrimp or smoked turkey for different protein options.
• Use gluten-free bagels to make this recipe suitable for gluten-sensitive guests.
• Add some sliced cucumber or radishes for extra crunch and freshness.

Storage

Store any leftover soft cheese mixtures in airtight containers in the refrigerator for up to three days. Keep toasted bagels separate in a sealed bag to maintain their texture. Reheat bagels briefly in a toaster or oven before serving to refresh them. It’s best to assemble the bagel board just before serving to keep all ingredients fresh and vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the blueberry compote in advance?

Yes, the blueberry compote can be made up to three days ahead and kept chilled. Just fold it into the soft cheese when ready to serve.

What can I use instead of soft cheese?

Cream cheese or ricotta are good alternatives that offer a similar creamy texture and mild flavor.

Ultimate Bagel Board with Sweet Blueberry Compote, Smoked Salmon, and Crispy Bacon Recipe

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★★★★★

4.5 from 138 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 10–12 servings 1x
• Diet: Halal

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Description

A delightful bagel board featuring a trio of flavorful spreads including blueberry compote cream cheese, caper and chive cream cheese with smoked salmon, and a spicy bacon, cheddar, and jalapeño cream cheese blend. Perfect for brunch or entertaining, served with toasted bagels, fresh fruits, and savory toppings.

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Ingredients

Scale 1x2x3x

Bagels and Toppings

• 10–12 bagels, sliced in half and toasted
• 200g smoked salmon
• rocket, to serve
• lemon wedges, to serve
• dill, to serve
• 3 bananas, peeled and sliced in half lengthways

Blueberry Compote Cream Cheese

• 150g frozen blueberries
• 6 tbsp light brown soft sugar (divided: 3 tbsp for compote, 3 tbsp for cream cheese mixture)
• ½ lemon, juiced (for compote)
• 250g soft cheese (full-fat cream cheese or similar)

Caper and Chive Cream Cheese

• 250g soft cheese (full-fat cream cheese or similar)
• 30g capers, roughly chopped
• 15g chives, finely chopped
• ½ lemon, juiced

Bacon, Cheddar and Jalapeño Cream Cheese

• 14 streaky bacon rashers
• 8 spring onions, sliced into thirds
• 250g soft cheese (full-fat cream cheese or similar)
• 25g pickled jalapeños, roughly chopped
• 50g mature cheddar, grated

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Instructions

1. Make the Blueberry Compote: Place the frozen blueberries, 3 tablespoons of light brown sugar, and the juice of half a lemon in a small pan over low heat. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes, stirring frequently until the berries become jammy. Transfer to a bowl and refrigerate to cool completely.
2. Prepare Blueberry Cream Cheese: Loosen 250g of soft cheese by whisking it until smooth. Fold the cooled blueberry compote into the cream cheese gently. Chill this mixture until ready to serve; it can keep chilled for up to three days.
3. Make the Caper and Chive Cream Cheese: In a bowl, beat 250g soft cheese to loosen. Add the chopped capers, finely chopped chives, and juice of half a lemon. Season well with salt and stir to combine thoroughly. Chill until serving; can be stored chilled for a few days.
4. Assemble Smoked Salmon Bagels: Spread the caper and chive cream cheese over toasted bagels. Top with smoked salmon slices and a few rocket leaves. Squeeze lemon juice over the top and sprinkle with dill before serving.
5. Grill the Bacon and Spring Onions: Preheat the grill to high. Place the streaky bacon rashers and spring onions onto a foil-lined baking tray. Grill for 8-10 minutes, turning the bacon and spring onions occasionally, until the bacon is crisp and the spring onions are soft and lightly charred. Remove the bacon to cool on the tray and transfer spring onions to a plate to cool slightly.
6. Prepare Bacon, Cheddar and Jalapeño Cream Cheese: Once cooled, finely chop half of the grilled bacon and the spring onions. Beat 250g of soft cheese to loosen and stir in the chopped spring onions, pickled jalapeños, grated cheddar, and chopped bacon. Season lightly with salt and generously with black pepper.
7. Assemble Bacon Bagels: Spread the bacon, cheddar, and jalapeño cream cheese mixture over toasted bagels. Top with the remaining whole crispy bacon rashers.
8. Serve: Arrange all the bagels with their different toppings along with banana slices lengthwise for a beautiful bagel board presentation. Garnish with lemon wedges and additional dill or rocket as desired for fresh garnish.

Notes

• The blueberry compote can be made in advance and stored in the fridge for up to three days.
• Use full-fat or regular cream cheese for best texture and flavor.
• For a milder spice, reduce the quantity of pickled jalapeños or remove seeds before chopping.
• Ensure bacon is crisp for contrast in texture in the bacon cream cheese topping.
• Serve the bagel board with fresh fruits and lemon wedges for a vibrant and balanced meal.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Brunch
• Method: Grilling
• Cuisine: British

Keywords: bagel board, bagel recipes, brunch ideas, smoked salmon bagel, cream cheese spreads, bacon jalapeño cream cheese, blueberry compote, party food