You cannot go wrong with a nourishing and filling breakfast that will keep you fuelled all day. This bagel breakfast is full of sour, rich and deep flavours where the smoked Tasmanian ocean trout is paired so beautifully with the creaminess from the whipped ricotta and cream cheese and tartness from the pickled onions. There is also a hint of fresh flavours from the dill that is sprinkled on top.

Makes: 4 bagels  |  Time: 5mins


Quick Pickled Onions
1 red onion finely sliced
4 tablespoons apple cider vinegar
1/2 cup boiling hot water
1 teaspoon cracked black pepper
Pinch of salt

Whipped Ricotta & Cream Cheese
400g ricotta
250g cream cheese
1/2 cup olive oil
1/2 cup lemon juice
Zest from one large lemon
1 teaspoon salt
1 teaspoon black pepper

Bagel Toppings
200g Woodbridge Smokehouse Cold Smoked Ocean Trout
Fresh dill


Quick Pickled Onions
Use a mandolin or sharp knife to finely slice the onion.

Place all ingredients into an air tight jar or container, mix well and leave to pickle while you prepare the rest of the recipe. You will not need all of the onions for this recipe so you can store them in the fridge for several weeks to use when needed.

Whipped Ricotta & Cream Cheese
Bring your ricotta and cream cheese to room temperature.

Place all ingredients into a blender or food processor and blend for 1 – 2 minutes or until a smooth texture has formed and all ingredients are well combined. Again, you will not need all of the whipped ricotta and cream cheese for this recipe and it can be stored in the fridge for several days to be used when needed.

Cut your bagel in half and smear a large amount of the whipped ricotta and cream cheese on the bottom.

Place 75g of ocean trout on top and then a small amount of the quick pickled onions.

Finish off with a sprinkling of fresh dill and capers and enjoy!