Fresh Bagels with King Island Triple Cream Brie and Huon Smoked Salmon
Recently the manager at my work went to King Island and asked everyone if they had any cheese requests as he would be visiting the factory store. I ordered two wheels of Seal Bay triple cream brie, one of which I gave to a friend who just had a baby, the other sitting in the fridge waiting for me to decide the best way to make the most of it. I considered baking it to oozy goodness but I think that might have been a little over the top. In the end I decided to bake some bagels and have it with Tasmanian smoked salmon (the packet variety – unlike Sam I don’t/can’t make my own) and fresh little radishes from Salamanca market. The bagel recipe is so very simple and easy and not time consuming at all.
Ingredients4 cups of flour (I used Callington wheat flour light sifted) 2 tablespoons of yeast 1 ½ teaspoons salt 1 tablespoon sugar 1 ¼ cups tepid water Mix all the ingredients together in a bowl to form a dough, then knead on a floured surface for around ten minutes or until smooth and even. Cut the dough into eight equal portions and place on a flour-dusted tray in a warm-ish spot for twenty minutes. Preheat the oven to 220 celcius.
At this point you can do the traditional rolling out of the bagel (like here) or you can be lazy (and probably very wrong) like me and press a hole through the middle of each ball with your thumb. Let them sit another twenty minutes. Put a large pot of water on to boil, the once boiling place the bagels in and cook for one minute before turning over and cooking another minute. Take them out of the water with a slotted spoon and place on a lightly oiled oven tray, sprinkle the top with poppy seeds and place in the oven. Cook for ten minutes before turning them over and cooking a further ten minutes. Allow them to sit and cool before eating. Serve with soft triple cream brie (I probably could have had the cheese softening a lot longer) and Tasmanian smoked salmon. I personally prefer the Huon Aquaculture classic but that’s just me.