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Cold Smoked Trout and Pearl Bagel


  • 1 mixed seed bagel – toasted
  • 1 packet sliced Cold Smoked High Country Trout(100g)
  • Yarra Valley Caviar Atlantic Salmon Pearls
  • 50g smooth ricotta
  • Dill and Chives – fine chopped. (save some extra for the topping)
  • Red onion – sliced thinly
  • Capers



Slice and toast the Bagel. Mix together smooth ricotta with dill and chives. Season this mixture with salt, pepper and a squeeze of lemon juice. Spread as much or as little as you like on the bas and lid of the bagel and arrange the sliced smoked trout. Top with remaining dill sprigs and sliced chives, capers and fine sliced red onion. Drizzle with extra virgin olive oil and finish with Yarra Valley Caviar Pearls

** For an indulgent addition, use Polanco Oscietra Grand Reserve Caviar instead of the Salmon Pearls.

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