Lox Ensemble Recipe
smoked salmon served with a toasted bagel, cream cheese, red onion, tomato & capers
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Ingredients
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Bagels & Toast
Spread
Smoked Salmon & Produce
Optional Accompaniments
Method
Bagels & Toast
- 1
Toast bagels
Split the 2 bagels in half and toast them until golden and crisp (about 2–4 minutes depending on your toaster). If you prefer a buttered bagel, spread about 1 tablespoon butter on the cut sides immediately after toasting so it melts evenly.
Spread
- 2
Prepare cream cheese spread
In a small bowl, combine 6 tablespoons softened cream cheese with 1 teaspoon fresh lemon juice, 1 tablespoon finely chopped fresh dill, and 1 teaspoon freshly ground black pepper. Mix until smooth and evenly seasoned. Taste and adjust lemon or pepper to preference. Stir in 1 tablespoon of the drained capers, reserving the rest for garnish.
Smoked Salmon & Produce
- 3
- 4
Assemble lox
Spread a generous layer (about 3 tablespoons) of the prepared cream cheese mixture evenly over each toasted bagel half. Arrange about 3 ounces (half of the smoked salmon) over each bagel bottom (or distribute the 6 oz across all halves if making open-faced). Break larger salmon slices into bite-sized pieces and overlap them to create an even layer.
- 5
Add toppings
Top the salmon with a few thin red onion slices and 3–4 tomato slices per bagel (or distribute across halves). Sprinkle the remaining 1 tablespoon rinsed capers over the tomato and salmon. Season lightly with the remaining 1/2 teaspoon freshly ground black pepper. Add a small handful (about 1/4 cup) of butter lettuce or arugula if using.
- 6
Garnish & finish
Garnish each assembled bagel with a small sprig of fresh dill and serve with lemon wedges on the side for squeezing over the salmon. If making closed sandwich style, place the other bagel halves on top and press gently.
Serving
- 7
Serve immediately while bagels are still slightly warm so cream cheese softens into the bread. Offer additional capers, red onion, pepper and lemon wedges on the side so diners can adjust to taste.