Tinned Red Salmon Bagels

Delicious and easy to make, these tinned red salmon bagels make the perfect brunch recipe.

  • 15 mins
  • Serves 5
  • Beginner


2 tins of red salmon
3 tbsp Yeo Valley Super Thick Yogurt
1 tbsp Capers
1 tbsp Dill
5 Free range eggs
5 Bagels
1 small bag of Rocket


1. Drain your tinned red salmon & remove any skin or bones. Break up slightly.
2. Mix your Yeo Valley Super Thick Yogurt, capers, dill & salt together.
3. Slice your bagels in ½.
4. In a frying pan heat a drizzle of olive oil. Crack in the white of one egg & put the lid of the bagel on top. Carefully pop the egg yolk in the hole of the bagel top, cover with a lid & leave for 5 minutes until the yolk is cooked.
5. Assemble your bagel with the yogurt mix followed by the salmon, rocket & the egg bagel lid.

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