Smoked trout and Chèvre des Alpes Bagels
Smoked trout and Chèvre des Alpes Bagels
8-10 rounds
Preparation time
15 min
Cooking time
5 min

The classic smoked salmon and cream cheese gets a tasty new twist in this fresh, crisp combo: crunchy bagel chips are topped with soft and tangy Chèvre des Alpes, light-tasting trout, and sweet pickled onions. It’s all deliciously familiar, but surprisingly light and bright.

  • 1/2 cup vinegar
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 1/2 a small red onion, thinly sliced
  • 2 bagels, sliced into 4 or 5 thin rounds
  • 2 tbsp olive oil
  • 125g Chèvre des Alpes
  • 120g smoked trout
  • Dill fronds, for garnish

TIP : Recipe can be used with smoked salmon if desired. It is tasty all the same!


Pickled onions:

  1. In a small bowl, dissolve sugar and salt in the vinegar.
  2. Add the onion slices and allow to marinate for 30 minutes.

Bagel chips:

  1. Preheat oven to 350°F.
  2. Place bagel slices on baking sheet and brush with olive oil.
  3. Bake until slightly browned, about 5 minutes.


  1. Spread the cooled bagel slices with the Chèvre des Alpes, and garnish with trout, onions and dill.