This dish combines creamy whipped wasabi butter with crispy bagel toast, silky smoked salmon and rich devilled eggs. Perfect for a brunch spread or an appetiser board
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Other |
| Preparation | Easy |
| Calories | 582 |
| Fat | 42g |
| Saturates | 21g |
| Protein | 18g |
| Carbs | 32g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a pot of water to a boil. Place the eggs in the boiling water and reduce the heat to simmer for 8-10 minutes. Transfer the eggs to a bowl of ice water to cool.
To make the devilled eggs, peel and slice the eggs in half lengthways. Scoop the yolks into a small bowl. Mash with a fork and mix in mayonnaise, Dijon mustard, paprika, vinegar, salt and pepper until smooth. Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with extra paprika, if desired.
Juice ½ a lemon. Finely grate the wasabi and ginger. Place 150g softened Lurpak Salted Butter in a mixing bowl or a food processor. Add the wasabi paste, lemon juice and grated ginger. Using a hand mixer or food processor, whip the butter until light, fluffy and fully combined. Adjust the amount of wasabi. Transfer to a small serving dish or ramekin and chill for 10 minutes.
Preheat the oven to 180°C, gas mark 4.
Slice the bagels into thin rounds, approx. 1cm thick. Spread each side with Lurpak Salted Butter and arrange the bagel slices on a baking tray. Bake for approx. 5-8 minutes, flipping halfway, until golden and crisp. Set aside to cool.
Arrange the bagel toast on a large serving board or platter. Add a mound of smoked salmon, garnishing with lemon wedges and capers. Place the devilled eggs and whipped wasabi butter alongside.
