This great salmon spread came about when I asked the teenager what he wanted for breakfast, which, given his noon wake-up time, was actually closer to lunch (teenagers do that). Mr. Sleepy didn’t have a preference so I decided to test out an idea on him.
Fresh wild salmon is in season right now, and I had a small piece of cooked sockeye left over from last night’s dinner in the fridge plus some really good whole wheat bagels from the grocery bakery section.
The lox-cream cheese-bagel trifecta is a classic, but this wild salmon spread combo is a less oily and salty twist. Some genius years back introduced me to the addition of capers to the combo, so I added it to this spread, since the salmon wasn’t nearly as salty as regular smoked salmon. They added the perfect salty tang to the mix.