Smoked Salmon Bagel Fondue

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

1. 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.
   
2. Lower the heat. Gradually add the softened cream cheese, whisking vigorously until the mixture is completely smooth.
   
3. 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.
   
4. Remove from heat. Stir in the smoked salmon, capers, lemon zest and fresh tarragon, if using. Season with salt and pepper to taste.
   
5. Transfer to the Dip and Grill insert and keep warm.
   

“Everything Bagel” Mix

1. In a small bowl, combine all spice mix ingredients.
2. 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.