Weather: 21 degrees, stars twinkling
What I’m listening to: Have Yourself a Merry Little Christmas, Sam Smith
One of the cruel realities of food blogging is that, when you begin blogging, you often begin by cooking what you know – the recipes you make the most often, the things you do best. Many of my go-to recipes, the old standbys, the family food heirlooms, show up in the first year or so. Because these reliable treasures appeared on the blog early, before the readership had grown and my food photography skills had improved, it means that the posts weren’t as popular and the photos weren’t as stellar. Sigh.
Case in point: Smoked Salmon Bagels.
As I’ve been revisiting old favorites to give them an much-deserved update, Smoked Salmon Bagels just had to be redone. It’s probably safe to say I’ve made this recipe from the blog the most frequently for family, friends, guests… and myself… than any other recipe on the site. This salmon bagel is a staple. An Alaska must-have. A well-loved, well-used post. An obligatory Alaska from Scratch rite of passage. I serve it up year round for any meal of the day. When I give the gift of smoked wild Alaska salmon, this is the first thing I tell the receiver to do with it: Make. Bagels. Now.
You can also see this recipe for Everything Bagels with Smoked Salmon and Green Onions in Alaska Dispatch News.