Recipes

A classic loaded toasted bagel - cream cheese, capers, red onion, dill - but with our lemon pepper oysters in place of the more traditional hot smoked salmon or lox. We prefer to shock our sliced red onions in a bowl of ice water to cut some of the heat that’s inherent when eating them raw. This is a perfect dish to serve for family or friends as a simple but luxurious brunch spread. 

½ red onion, thinly sliced 

1 bagel, halved and toasted 

¼ cream cheese 

1 tablespoon vinegar brined capers 

1 tin Ekone Lemon Pepper Smoked Oysters 

A few sprigs of dill to garnish 

A few grinds of black pepper 

Prepare an ice bath by adding equal parts water and ice to a small bowl. Submerge the sliced red onion in the ice bath and set aside for at least 15 minutes to ‘shock’ the onions, effectively mellowing their spiciness. When finished, drain and pat the onions dry. 

To assemble the bagel, schmear each toasted half in cream cheese, then layer on the capers, shocked red onion, and lemon pepper smoked oysters. Garnish with a few sprigs of dill and a couple grinds of black pepper.