• 300g smoked kahawai, or white fish of choice
  • 200g cream cheese, softened
  • 150g sour cream
  • Zest and juice of 1 lemon
  • 1 tablespoon of chopped parsley
  • 1 finely chopped radish to serve
  • 2 tablespoons of capers to serve
  • 4 x The Sesame ABE’S Bagels
  • Sea salt
  • Cracked pepper

Smoked fish patè, pickled red onion, topped with finely chopped radish & a dash of capers



In a bowl mix together the cream cheese, and sour cream until well combined and creamy. Flake the smoked fish into small pieces, add the flaked fish to the cream cheese, and sour cream. Mix well until smooth.

Add the lemon zest/juice and chopped parsley, stir to combine. Season to taste with salt and pepper.

Cut bagels in half and toast until golden brown.

Smear a generous helping of the fish pate over each bagel, and top with radish, pickled onion & capers.