A refined rethinking of a bagel-shop favorite provides a no—cook, imaginative way to appreciate the traditional flavor pairing.
Recipe information
Total Time
10 min
Yield
Makes 2 servings
Ingredients
1/2 cup plain Greek-style yogurt
1 tablespoon bottled white horseradish
1 3/4 teaspoon grainy mustard
1/2 tablespoon fresh lemon juice
1 seedless cucumber, peeled and halved crosswise
1/4 large sweet onion
7 to 8 ounces hot-smoked salmon, mackerel, or trout
Equipment: an adjustable-blade slicer
Accompaniment: bagel chips (optional)
Preparation
Step 1
Whisk together yogurt, horseradish, mustard, and lemon juice. Season with 1/4 teaspoon salt.
Step 2
Cut thin ribbons of cucumber with slicer, then very thinly slice onion. Toss with half of yogurt sauce.
Step 3
Discard skin from fish and break fish into large flakes. Arrange fish on cucumber-onion mixture and serve with remaining sauce.
