An easy but fancy addition to your Sunday brunch table. A perfectly light version when you feel like the smoked salmon and cream cheese combination without the heaviness of a bagel. Add all your favorite bagel toppings – pickle the onions if you have the time.

Recipe:

• 1 sheet puff pastry, thawed if frozen

• 1 large egg + 1 teaspoon water, whisked

• Everything But The Bagel Seasoning

• 1/3 -1/2 cup whipped cream cheese (see my tip for deli-style whipped cream cheese)

• 3 to 4 ounces smoked salmon

• Pickled red onions for garnish ( see my recipe/reels)

• Capers or caper berries

• Fresh dill

• Thinly sliced lemon

Steps:

1. Preheat the oven to 425°F and place the puff pastry on a parchment-lined baking sheet.

2. Score a 1/2-inch border with a knife and prick the the pastry all over with a fork.

3. Brush the pastry with egg wash and sprinkle the border with bagel seasoning.

4. Bake in the oven for 20 minutes until golden. If the center puffs up too much, push it down with the back of a tablespoon. Cool slightly.

5. Spread with whipped (not regular) cream cheese.

6. Top with smoked salmon and garnishes.

7. Slice and serve.

Tip – add one tablespoon sparkling water to cream cheese and whip with an electric mixer. The lightest, fluffiest cream cheese you’ve ever tasted!