Spread the inside of each bagel with cream cheese. Spread the leek mixture over two bagel halves. Top with smoked salmon and close the sandwiches. Add the cream and simmer, uncovered, until the leeks are tender and the cream is thick. Makes 3 cups (750 ml)Ricardo Larrivée is a Montreal-based television food writer and freelance contributor for the Star.

Source: thestar April 29, 2019 19:52 UTC