Smoked trout & soft cheese bagels with crispy capers

Forget your regular shop-bought sarnie and fill a bagel with smoked trout, soft cheese, red onion and crispy capers for an exciting lunchtime sandwich option

Prep:10 mins
Cook:5 mins
plus pickling

Serves 2
Easy

Nutrition per serving

kcal 451
fat 18g
saturates 7g
carbs 48g
sugars 0g
fibre 3g
protein 23g
salt 2.81g

Ingredients

1 small red onion , very finely sliced
4 tbsp white wine vinegar or enough to cover the red onion
1 tsp sugar
2 tsp olive oil or vegetable oil
2 tbsp capers
2 bagels , cut in half
2-4 tsp butter , softened
4 tbsp soft cheese
100g smoked trout

Method

Put the red onion in a small bowl then pour over the vinegar and scatter over the sugar. Mix together and leave to rest for at least 20 mins or leave overnight (if the vinegar isn’t quite covering the red onion then add a little more).
Heat a pan over a medium heat and add the oil. Pat the capers dry then fry in the heated oil for around 5-10 mins until they begin to turn golden and crisp up. Remove from the oil and set aside. Toast the bagels then spread with butter, if using. On the bottom slice of each bagel, spread half the soft cheese then layer with the smoked trout, pickled red onions and capers. Pop the tops on and serve.