Greek yoghurt bagels with salmon and dill

Ingredients

• 1 ½ cups self-raising flour, plus extra for dusting
• 1 cup thick Greek yoghurt
• 1 tsp salt
• 1 egg, whisked
• Sesame seeds or poppy seeds, for topping

Toppings

• 200 g cream cheese, softened
• 200 g smoked salmon
• 1 small cucumber, thinly sliced
• ½ small red onion, finely sliced
• 1 tbsp baby capers
• Dill sprigs, lemon wedges, to serve

Instructions

1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. In a large bowl, combine the self-raising flour, yoghurt and salt. Mix until it forms a sticky dough, then transfer to a lightly floured surface and knead until smooth. Divide into four balls, then roll into logs and join the ends to form the bagels.
3. Transfer the bagels to the prepared tray, then brush with egg wash. Sprinkle with sesame (or poppy seeds), then bake for 20-25 minutes, or until golden and puffed. Remove from the oven and allow to cool slightly.
4. To serve, slice the bagels in half and toast lightly. Spread generously with the cream cheese, then top with the salmon, cucumber, onion and capers. Sprinkle with dill and serve with lemon wedges on the side.

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