b'CHRISTMASIN STOREFESTIVEFEAST BRILLIANTBRUNCH SPOTLIGHTThese smoked salmon andONcream cheese bagels couldnt be simpler to put together, reallyCOLLECTION SCOTTISH using some delicious, timeCHERRY AND CHESTNUTsaving M&S ingredients. EvenSMOKED SALMONbetter, the flavours workChristmas calls for our perfectly with a glass of bubblesCollection Scottish Cherry and Chestnutit is Christmas after all!! Smoked Salmon. Caught on the west coast of Scotland, the salmon is MARKS SMOKED SALMONexpertly cured by our AND CREAM CHEESEMaster Smoker and BAGELS WITH CUCUMBER,twice-smoked over cherry and chestnut BEETROOT AND DILL wood chips in a Serves 4 traditional kiln. Its then topped with a tangy2 packs M&S collection smoked salmon cherry and Kirsch glaze.100g cream cheese What youre left with is aZest and juice oflemon delicately fruity flavour cucumber, thinly sliced and a velvety soft texture50ml cider vinegar which works equally well50g caster sugar in Markss brunch recipe50ml water or served with rye bread, salted butter and a glass1 pack M&S pre-cooked beetroot of something chilled.red onion, thinly sliced 1 pack M&S dillIN STORE FROM 5 DEC1 Start by toasting your bagels, get them sliced in half and into the toaster in batches.2 While thats happening, we can quickly pickle our cucumbers. Add the vinegar, sugar and water to a small pot and bring to the boil, pour this over the thinly sliced cucumber and allow it to return to room temperature, this only takes about 10 minutes.3 Next, slice the M&S pre-cooked beetroot, you can do this with a knife or a mandolin.4 To season the cream cheese, add thelemon juice and zest with a sprinkle ofsea salt and mix thoroughly.5 Now to assemble, spread out yourtoasted bagel bases. Spread a thick layerof cream cheese on each, followed by theslices of salmon, chilled cucumber pickles,red onion, beetroot and some ripped dill leaves.6Top with the lids and serve72 FOR MORE IDEAS VISIT MARKSANDSPENCER.IE/FOODINSPIRATION FOR MORE IDEAS VISIT MARKSANDSPENCER.IE/FOODINSPIRATION 73'