For the Croutons
Toss cubed bagels in olive oil, salt and pepper and put on a baking sheet.
Bake for 10-15 minutes at 375°F or until golden brown.
For the Dressing
Combine lemon juice, capers, shallots, cream cheese, salt and pepper into a small food processor and pulse several times until everything chopped and blended.
Add the buttermilk and pulse several more times until the dressing is mixed.
For the Smoked Salmon
In a saucepot over medium heat, stir together the water, salt, sugar and pickling spices until dissolved and spices have blended into the liquid. Bring to a simmer and remove from heat.
Pour brine into a container or bowl and chill in the refrigerator until completely cool (6-8 hours minimum). Once cooled, put the salmon into a ziplock bag and pour in brine. Set the bag in a bowl and store in the refrigerator for 8-12 hours. Rinse thoroughly after brining. Pat dry with paper towels and allow to air dry for at least one hour prior to smoking. Lay salmon fillets on smoker skin side down. Cook in a smoker at 165°F for 3-5 hours. Remove the salmon and cool before chilling in the refrigerator.
Toss RomaBlend with croutons and dressing, plate with smoked salmon and fried capers on top.
Recipe courtesy of Aaron Sears, Executive Chef at Umami Catering in San Mateo, CA