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Per preparare la cipolla agrodolce: in un pentolino unire tutti gli ingredienti tranne la cipolla e portare a bollore. Nel frattempo, tagliare la cipolla rossa a spicchietti e tenerla da parte in una bacinella capiente. Quando il liquido avrà raggiunto il grado di ebollizione, rovesciarlo direttamente sulla cipolla filtrando le spezie con un colino e lasciar raffreddare completamente.
Per preparare le uova minosa: bollire le uova per 10 minuti, quindi raffreddarle in acqua e ghiaccio e pelarle. Separare il tuorlo sodo dall’albume e grattugiarlo per ottenere una sorta di granella. Tenere da parte.
Per preparare lo spalmabile all’aneto: tritare l'aneto molto finemente e aggiungerlo al formaggio spalmabile ticinese, condire con un po' di sale e pepe rosa e conservare in una sacca da pasticciere.
Per comporre il piatto: tagliare i bagel a metà e tostarli, quindi spalmarvi sopra lo spalmabile all'aneto e comporre adagiandovi, in sequenza, fettine di trota affumicata, la cipolla agrodolce, i capperi e spolverare infine con il tuorlo d'uovo grattugiato. Finire decorando con qualche ciuffo di aneto fresco.
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