Lox Bagel Sandwhich Recipe

Toast bagels

Slice the bagels horizontally and toast them to desired doneness (lightly golden outside, slightly crisp). Set aside to cool slightly so cream cheese doesn't melt.

Make caper-dill cream cheese

In a small bowl, combine 6 tablespoons cream cheese, 1 tablespoon chopped capers, 1 tablespoon finely chopped fresh dill, 1 teaspoon fresh lemon juice and 1 teaspoon freshly ground black pepper. Stir until smooth and evenly mixed. Taste and adjust lemon, dill or capers to preference.

Spread about 3 tablespoons of the prepared caper-dill cream cheese evenly on the cut face of each toasted bagel half (reserve any extra for serving).

Arrange the thinly sliced cold-smoked salmon (3 oz per bagel) on the cream cheese layer of the bottom bagel halves in slightly overlapping slices to cover the surface.

Layer tomato slices over the salmon, using 3–4 slices per sandwich to cover, then scatter the very thin red onion rings on top. If onion is pungent, soak rings in cold water for 5 minutes and drain before adding.

Dress the greens

In a small bowl or jar, whisk together 1 tablespoon extra-virgin olive oil, 1 teaspoon balsamic vinegar, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Toss the 1 cup mixed salad greens lightly in the dressing just until evenly coated (do not overdress).

Place the dressed greens on top of the tomato and onion layer, pressing gently so they sit neatly under the top bagel half.

Place the top bagel halves over the dressed greens. Press gently to compact the sandwich slightly. If desired, sprinkle an additional 1/2 teaspoon capers and 1/2 teaspoon chopped fresh dill over the cream cheese before closing for extra flavor.

Serve immediately with lemon wedges on the side for optional squeeze, and extra caper-dill cream cheese if desired. If not serving right away, wrap tightly and refrigerate for up to 24 hours (cream cheese will keep sandwich moist; avoid longer storage to preserve texture of bagel and greens).