Inspiration from the classic combo of bagels and lox brought about this brunch dish that's light but full of the classic flavors of smoked fish, assertive greens, and soft-cooked eggs. A warm mustard-shalllot vinaigrette tops it all with a punch of flavor. Serve it with toasted bagels, crusty bread or rolls. —Donna
A large handful of baby spinach and baby arugula, for each serving of salad
small shallot, finely minced
1 1/2 tablespoons
white wine or Champagne vinegar
extra virgin olive oil
finely chopped fresh dill leaves
small roasted beets, peeled, quartered, and cut into small wedges
4 to 6 ounces
hot-smoked salmon, skin removed and broken into large flakes (you could use smoked trout or whitefish, if you prefer)
Toasted bagels, bread, or rolls, to serve alongside the salad
In a medium bowl, toss together the greens and half the minced shallot. Keep cool while you prep the remainder of the ingredients.
In a small saucepan combine the vinegar, sugar, mustard, and salt. Whisk in the olive oil and cream to form a smooth emulsified dressing. Add the chopped dill and the remaining minced shallot and check the seasoning. Set aside close to the stove top.
Put the eggs in a saucepan of cold water and bring to a boil. Reduce the heat to a slightly less vigorous boil and cook for 3 minutes. In the meantime set the saucepan of dressing over a low heat and warm gently, whisking from time to time.
Arrange a quarter of the greens on each of four salad plates. Scatter over a quarter of the beets and a quarter of the flaked salmon. When the eggs are cooked, quickly peel them and set one atop each salad. Drizzle with a generous portion of the warm dressing and serve with the toasted bagels.