Smoked Trout, Egg, and Onion Salad on a Toasty Bagel

By Emma Laperruque • July 11, 2012 4 Comments

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Author Notes: In my family, there's no better--or worse--holiday than Yom Kippur (the Day of Atonement in Judaism). While most holidays involve all-day feasting, Yom Kippur calls for all-day fasting. It's not the most fun afternoon, but as soon as the sun sets, a bagel and smoked fish smorgasbord ensues. Yum. White fish, smoked salmon, cream cheese, sliced tomato and onion. And, of course, Lox, Egg, and Onion (a.k.a., LEO) Salad. It's a traditional Jewish spread and my favorite thing to put on a bagel. Here, I replace the lox with smoked trout, which is a bit sturdier, and I think holds up better in the mayonnaise-based salad. The fish adds saltiness, and the onions, sweetness and crunch. Topped on a warm bagel with a smear of cream cheese, some lettuce, and a slice of juicy tomato? I call it "STEO," and it's my new favorite sandwich. Emma Laperruque


Serves 4

  • 7 large eggs
  • 1 small yellow onion, diced
  • 8 ounces smoked trout, chopped
  • 1/3 cup mayonnaise
  • 2 pinches ground black pepper
  • 4 bagels, halved and toasted
  • 1/3 cup cream cheese
  • 1 bunch butter lettuce
  • 1 tomato, sliced
  1. Place eggs in a large saucepan and cover with cold water by an inch or so. Place saucepan on stove over medium high heat. Bring to a boil, then remove from the stove, and cover for 13 minutes. Rinse eggs under cold water, peel, and chop. Transfer to a large bowl.
  2. Add onion and smoked trout to eggs. Fold in mayonnaise until well-mixed. Season with pepper to taste.
  3. Spread a bit of cream cheese on a bagel half. Top with a couple lettuce leaves, 1/4 cup STEO salad, and slice of tomato. Repeat with remaining bagel halves. Enjoy!

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