The pickled veg is vegan — skip the cream cheese and salmon. For Paddy: bagels are seeded, so use the plain baguette instead; skip the salmon (seafood) — cream cheese, cucumber, capers and pickled onion are all fine.
Set out split bagels (plus plain baguette, sliced, as a seed-free option) with the spread below, a platter of smoked salmon, and a bowl of quick-pickled veg so people build their own. Keep cream cheese and salmon well chilled until serving.
Herb Cream Cheese
Makes ~750g
INGREDIENTS
3 x 250g blocks cream cheese, softened
1/3 cup finely chopped chives
1/4 cup finely chopped dill
2 tbsp finely chopped flat-leaf parsley
1 small garlic clove, finely grated
Zest of 1 lemon + 1 tbsp lemon juice
Salt and cracked black pepper, to taste
METHOD
Beat the softened cream cheese until smooth and airy.
Fold through the herbs, garlic, lemon zest and juice.
Season to taste, cover and chill until ready to serve (can be made 1–2 days ahead).
Smoked Salmon & Quick-Pickled Veg
Serves 30 as a topping bar
INGREDIENTS
800g–1kg good smoked salmon, buy
2 cucumbers, ribboned with a peeler
1 red onion, very thinly sliced
1/2 cup red wine vinegar + 1/2 cup water + 1 tbsp sugar + 1 tsp salt (for quick pickle)
2 tbsp capers
1 bunch dill, extra sprigs to serve
2 lemons, cut into wedges
METHOD
For the quick pickle: warm vinegar, water, sugar and salt until dissolved, pour over the sliced red onion, and let sit at least 30 minutes (or make the day before).
Arrange the salmon on a platter, and set the pickled onion, cucumber ribbons, capers, dill and lemon wedges in small bowls alongside for guests to build their own bagel.
Note — Salmon is seafood — not safe for Paddy, and not vegan. Pickled veg, cucumber and capers are safe for both.