A refined take on the classic New York–style brunch! This sophisticated fondue blends the rich creaminess of cream cheese with delicate smoked salmon, brightened by the briny pop of capers.
Each dip recalls the comforting flavours of a fully loaded bagel, while grilled lemon halves add a subtle caramelized acidity that elevates every bite. A truly elegant culinary experience that turns a classic into an unforgettable moment.
Perfect recipe for the Dip and Grill
Ingredients
Fondue
400 ml whole milk
100 ml 35% cream
250 g Philadelphia cream cheese, softened
225 g high-quality smoked salmon, roughly chopped
30 ml (2 tbsp) smoked paprika + 15 ml (1 tbsp) sweet paprika
30 ml (2 tbsp) capers, drained and finely chopped
30 ml (2 tbsp) cornstarch
Zest of ½ lemon (optional)
30 ml (2 tbsp) fresh tarragon, finely chopped (optional)
Freshly ground black pepper and salt, to taste
Homemade “Everything Bagel” Mix
30 ml (2 tbsp) white sesame seeds
30 ml (2 tbsp) dried garlic flakes
15 ml (1 tbsp) black sesame seeds
15 ml (1 tbsp) poppy seeds
5 ml (1 tsp) garlic powder
5 ml (1 tsp) coarse sea salt or fleur de sel
For Grilling
Bagels, sliced into rounds or quarters
Brioche bread, cut into thick cubes
Fresh salmon fillets, cut into strips or cubes
Halloumi cheese, sliced
Red onions, sliced into rings
2 lemons, halved
For Dipping
Pickled pearl onions
English cucumber, sliced
Cherry tomatoes
Dill pickles
Preparation
In a heavy-bottomed saucepan, heat the milk and cream over medium-low heat. Add the smoked paprika and sweet paprika, whisking to combine and gently heat to develop colour.
Lower the heat. Gradually add the softened cream cheese, whisking vigorously until the mixture is completely smooth.
Dissolve the cornstarch in 45 ml cold water. Whisk into the fondue and cook over low heat for 2–3 minutes, stirring constantly, until thickened.
Remove from heat. Stir in the smoked salmon, capers, lemon zest and fresh tarragon, if using. Season with salt and pepper to taste.
Transfer to the Dip and Grill insert and keep warm.
“Everything Bagel” Mix
In a small bowl, combine all spice mix ingredients.
Serve in small individual bowls or on a shared serving plate so guests can coat their grilled items after dipping them in the fondue.
Chef’s Notes
Even though the Dip and Grill surface is non-stick, a light brushing of vegetable oil helps ensure optimal grilling.
Dip first into the creamy fondue, then gently roll in the “Everything Bagel” mix for an explosion of textures and flavours in every bite.
Switch up the herbs: replace tarragon with fresh dill for a more classic profile, or use chives for a milder touch.
Grilled lemon halves caramelize slightly, delivering a concentrated acidity that perfectly balances the richness of the fondue—squeeze directly over each bite!
Leftover fondue? Turn it into a decadent seafood lasagna sauce or a luxurious spread for your next morning bagel.
