Lox Bagel Sandwich Recipe

Prepare caper-dill cream cheese

In a medium bowl, add 6 tbs cream cheese. Soften the cream cheese with a rubber spatula or fork until smooth. If needed to loosen for spreading, stir in 1 tsp mayonnaise. Add 1 tbsp finely chopped fresh dill, 1 tsp chopped/rinsed capers, 1 tsp lemon zest, 1 tsp fresh lemon juice, 1 tsp freshly ground black pepper and 1/4 tsp salt. Mix thoroughly until evenly combined and smooth. Taste and adjust lemon, capers, or salt as desired. Transfer to a small serving bowl or keep in the bowl for spreading.

Prepare bagels

If you prefer warmed bagels, split the 2 bagels and lightly toast cut sides until golden (about 1–2 minutes). For a traditional lox sandwich, toasting should be light so the bagel remains tender. Leave bagels whole if serving later; otherwise keep halves separated for assembly.

Prepare vegetables and greens

Thinly slice the tomato and red onion. Place 2 cups mixed salad greens in a small bowl. Drizzle with 1 tsp extra-virgin olive oil and 1 tsp balsamic vinegar, then season with 1/8 tsp salt and 1/8 tsp freshly ground black pepper. Toss gently to coat. This light dressing ties the greens to the lox without overpowering it.

Assemble sandwich

Spread about 3 tbs of the caper-dill cream cheese evenly on the cut side of each bagel half (use remaining spread as desired). On the bottom half of each bagel, layer 4 oz (half of the 8 oz) cold-smoked salmon, arranging slices so they slightly overlap for even coverage. Top the salmon with a few thin tomato slices (about 3–4 per sandwich), a few rings of red onion, and a small handful of the dressed greens (divide evenly between the sandwiches). If desired, sprinkle an additional 1/2 tsp chopped capers over the salmon for extra briny pop. Finish with a grind of black pepper and a light squeeze of lemon from the wedge.

Finish

Place the top bagel half on each assembled sandwich. If serving immediately, cut each sandwich in half crosswise or serve whole. For later serving, wrap tightly in plastic wrap to keep the cream cheese and salmon chilled. Garnish plates with extra capers and dill sprigs if desired.

Serve each sandwich with a lemon wedge and a sprinkle of whole capers and a small dill sprig on top or on the plate. Offer extra cream cheese on the side if desired.