Savory Bagel Chips with Cream Cheese and Everything Cured Salmon

We had lots of guests last weekend for several reasons, so I cooked a lot. Sunday morning there were bagels, but nobody went for the sun-dried tomato or jalapeno bagels (Yankees, hah!).

In the afternoon I took those savory bagels and cut them in half the 'wrong way" - across the round. I stood both half-rounds on end then sliced them into bagel chips a little less than 1/4" thick (a little more than 1/8"). I threw them on a foil lined rimmed baking sheet and added Kosher salt, fresh ground pepper and a drizzle of olive oil. 12 to 14 minutes at 450 degrees and they were toasted and sizzling (check them halfway through, turning the pan or re-tossing the chips).

I served them with plain 'ole cream cheese and strips of 'Everything' Cured Salmon, which I've written about several times.We just worked them up like suburban crackers and cheese spread, topped with the salmon. They were so good, then when the four girls came back from an excursion, I had to make a second batch. Using sesame, plain and the last sun-dried tomato bagel made it clear that the combination of jalapeno and sun-dried tomato bagels were part of the original  magic.

Note: You can buy the book "Ideas In Food" to get that incredible salmon recipe (I don't published recipe details as a  rule unless I've modified them significantly). But, without even buying the book, amazon provides a "Look Inside" that includes several recipes, including the salmon. Kindle readers can get the first full chapter, as is customary, and it includes the salmon. 

Here's a new shot of the salmon, wrapped in cheese cloth with the salt, sesame, powdered milk, garlic, poppy, salt mixture on top. After being wrapped like this, the salmon is cured for a day in the fridge, then unwrapped, rinsed and stored for up to a week. Delicious.

Here's what I've shared before. Doesn't look like much, but it has the burst of unexpected flavor from all the "everything" spices. 

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