What's in the Fridge: Bagels, Cream Cheese and Smoked Fish

Bagels, cream cheese, and a few slices of smoked fish...time for a serious breakfast sandwich.

All out of smoked salmon and capers, but this should do. Lightly toast the bagel, and top it with a generous schmear of cream cheese, then carefully arrange the smoked tanigue or cured Spanish Mackerel. Almost done, but hold on. Pinch up the flavors with a little extra bite from fresh red onions. Get the coffee maker going and you've got a seriously good New York moment.

The classic Plain Bagels from Village Gourmet, each shaped by hand and made from yeasted wheat dough, has that distinct soft and chewy texture contrasting perfectly with a light crisp layer after toasting. Boiled then baked, the traditional process results in a dense and doughy interior unlike the usual and lighter baked bread. The Smoked Tanigue from Deli Master are thinly sliced, neatly arranged on a cardboard tray with the familiar smoky aroma, has bolder flavors than the buttery smoked salmon pairing well with the bagels and cream cheese combo.  Topped with a healthy cream cheese schmear, the delicately briny cured tanigue with its subtle smoky hint and the bold notes of the fresh red onions blend together for balanced flavors. Take a bite and sit back...another successful fridge raid completed.