Cured salmon bagel with miso mustard & preserved lemon
Serves: 4

Chef’s note: Opus make their own bagels for this recipe using a Montreal-style method where they are boiled in water and maple syrup before baking. For simplicity, we’ve added bagels as an ingredient. This recipe will make more cured salmon than required, but it will keep well in the refrigerator and can be used in salads, sandwiches or as a snack.

To cure the salmon – blitz the salt, sugar and citrus zest together in a food processor. In a mortar and pestle, grind the coriander seeds, peppercorns and saltbush to a course powder, then stir through the citrus mix. Spread one-third of the mixture onto the bottom of a large container, then lay the salmon on top. Cover the salmon with the remaining curing mix, seal with cling film and refrigerate for 24 hours.

For the miso mustard – combine the miso paste and mustard together in a food processor.

To serve – remove the salmon from the curing mix and rinse thoroughly. Pat dry with paper towel, then slice thinly using a sharp knife. Halve the bagels and lightly toast in an oven. Spread each bagel half generously with cream cheese. Layer thickly with salmon slices, followed by dollops of miso mustard. Scatter with preserved lemon and chopped chives, then finish with a sprinkling of salt and pepper.