Bagel with smoked salmon and olive oil from Aix-en-Provence PDO

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Bagel au saumon fumé à l’huile d’olive d’Aix-en-Provence AOP
A PDO
Preparation
20 min
A PDO
Resting time
1h
A PDO
Cooking time
5 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Starter Main course

Ingredients

A PDO
For 1 personne
  • 1 bagel
  • 2 slices of smoked salmon
  • Fresh cheese
  • Olive oil from Aix-en-Provence PDO
  • Chives
  • 2 small courgettes
  • 1/2 avocado
  • Salt and pepper
Marinade:
  • 1 lemon
  • 3 tablespoons of olive oil from Aix-en-Provence PDO
  • Salt and pepper
  • Herbes de Provence

Tip

We recommend using an intense-flavoured olive oil from Aix-en-Provence (PDO) for its aromas of fresh grass and/or raw artichoke, sometimes complemented by notes of walnuts, fresh hazelnuts and red berries.You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica.

Instructions

  • Wash the courgettes and cut them into thin slices (or strips) into a bowl.
  • Prepare the marinade: grate the zest from the lemon and set it aside. Squeeze the juice from the lemon. Mix it with the other marinade ingredients and pour it over the courgette slices. Leave to marinate in the fridge for 1 hour.
  • Mix the cream cheese with a tablespoon of olive oil. Add some of the finely chopped chives, pepper and a few strips of lemon zest.
  • Cut the bread in half horizontally and toast it in the oven for 5 minutes. Spread a generous amount of cream cheese on both halves.
  • Slice the half avocado and arrange the slices in a rosette pattern on the first slice of bread.
  • Cover with a first slice of smoked salmon. Place the marinated courgettes on top.
  • Add the last slice of salmon. Sprinkle with chopped chives.
  • Top with the remaining half of the bread. Enjoy!

Tip

We recommend using an intense-flavoured olive oil from Aix-en-Provence (PDO) for its aromas of fresh grass and/or raw artichoke, sometimes complemented by notes of walnuts, fresh hazelnuts and red berries.You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica.
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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