If I had to choose one bread to eat everything in, it would probably be a bagel; soft, chewy, but substantial enough to meet almost any textural challenge, and this twist on a traditional smoked salmon and cream cheese combo could be a contender for my default bagel filling. The jalapeño relish, mellowed by the creamy cheese, provides a comfy bed for the crunchy yet giving layer of cheesy grilled corn chips, with a layer of fresh tomato salsa and succulent smoked salmon sealing the deal. But feel free to use tuna mayo, or go vegan or veggie with avocado, shredded slaw or baby spinach.

Method:

• To make the jalapeño relish: put all the relish ingredients in the large bowl of a food processor and pulse until you have a fine texture – you might need to do this in batches, depending on the size of your machine.

• Empty the relish into a large mixing bowl, add all the ingredients for the brine and seasoning and mix well to combine. Taste for salt, adding more if needed.

• Transfer the relish to a lidded food storage container. You can use straight away and store the remainder in the fridge, where it will keep for a month.