Salmon, Sprouts and Dill Bagels

INGREDIENTS

• 1 tbsp capers, finely chopped
• 1 tbsp dill, finely chopped
• 1/3 cup cream cheese
• 4 poppy seed bagels
• 200g smoked salmon
• 100g alfalfa sprouts

DIRECTIONS

1. Preheat the sandwich press until the heating light turns off.
2. In a bowl, combine the capers, dill and cream cheese and mix until it forms a paste.
3. Slice the bagels in half and fill with even amounts of cream cheese and smoked salmon. Place into the sandwich press and close the lid for 4 minutes or until golden brown.
4. Evenly distribute the alfalfa sprouts into the bagels and serve.