Bagel & Smoked Nova Salmon Lox Recipe

Prepare and toast bagels

Slice the 2 bagels in half horizontally. If desired, lightly butter each cut side (about 1/2 tbs butter per bagel). Toast the bagel halves in a toaster or under a broiler until golden and crisp at the edges, about 2–4 minutes depending on your appliance. Transfer toasted halves to a plate, cut-sides up.

Prepare cream cheese

If the cream cheese is cold, let it sit at room temperature 10–15 minutes or microwave for 8–10 seconds until spreadable. Stir the cream cheese with the chopped dill (if using) until evenly combined. Evenly spread about 3 tablespoons of cream cheese on each bagel half.

Assemble salmon and toppings

Arrange the sliced smoked Nova lox across the cream cheese–covered bagel halves (about 3 oz total salmon per bagel, or 3 oz distributed across both if serving open-faced). Place 3 thin tomato slices on each bottom half (or distribute evenly), then add a few thin red onion rings per bagel. Scatter 1 teaspoon capers over the salmon and tomatoes for both bagels (about 1/2 tsp per bagel). Add a light grind of black pepper to taste (about 1/4–1/2 tsp per bagel). If using, add a small handful of arugula or a few cucumber slices on top or on the side.

Finish and serve

Squeeze a lemon wedge lightly over each assembled bagel to brighten flavors. Optionally garnish with a few extra sprinkles of chopped dill. Place the top halves on the bagels (if you prefer closed sandwiches) or serve open-faced. Serve immediately while bagels are still slightly warm.

If serving the optional cucumber and greens, arrange them on the plate beside the bagels for freshness and crunch. Use remaining lemon wedge as needed.